Corn Dodgers

Name: Corn Dodgers
Yield: Makes 24
Ingredients: 1 tablespoon, corn oil (or vegetable oil); 2 cups, yellow cornmeal; 1 1/2 tablespoons, sugar; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 2 cups, water, plus extra for forming dodgers; 1 cup, buttermilk; 1 tablespoon, unsalted butter; 2 teaspoons, baking powder; 1 , large egg; 8 tablespoons, unsalted butter, softened; 1/4 cup, honey; 1/8 teaspoon, salt

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Appears in Cook's Country February/March 2007

Side Dishes

Breads

Snacks

These easy-to-make cornmeal cakes were popular with Civil War soldiers and pioneers heading West. Unfortunately, most recipes yield dense, gritty, and hard-as-a-brick cakes. We wanted to bring this corn bread into the 21st century and improve both flavor and texture.

SERVESMakes 24

TIME1¼ hours

WHY THIS RECIPE WORKS

Most corn dodger recipes we tried were dense, gritty, and hard as bricks. We thought it was time for an update. Adding a little sugar to the base recipe of cornmeal, salt, butter, and hot water helped bring out the cornmeal’s sweet side. Re...

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