Thanks to a recent request for corn dodgers from longtime Forum friend Rosie Batcheldor of Lake Stevens and a heap of help again from Everett cook Lizzy Warner, we’ll all set to wade our way into the mysteries of this cornmeal-based oldtimer.
As near as I can tell, what each individual nowadays thinks of as corn dodgers is entirely dependent on the type their mother, grandmother and probably aunts made during their childhood. Otherwise, what could possibly account for the fact that no two recipes are anywhere near the same?
At any rate, Lizzy found today’s first version at www.bigoven.com, and it includes this note from the contributor: “This was my grandmother’s recipe. Here the cornbread is first fried to give it shape and begin the browning process, then baked to give it a wonderful crunchy crust and creamy inside. Yum!”
The second possibility, a deep-fried, cornmeal batter concoction, comes to us via Lizzy’s printout from www.cooks.com.
Before we rush off to the kitchen to start measuring this and that for a batch, here’s an interesting bit of info on corn dodgers that Lizzy ran across at www.cookscountry.com: “Corn dodgers, little oval cornmeal cakes, date back to the Civil War, when they were a staple for troops and traveling pioneers.”
Corn dodgers
2 cups boiling water
1 cup cornmeal
1/2 teaspoon salt
1/2 cup vegetable oil
Preheat the oven to 425 degrees. Put water on to boil. In a mixing bowl, mix together the cornmeal and salt. Add enough boiling water (1-2 cups) to make the cornmeal moist but not runny.
Heat vegetable oil in a skillet. Spoon cornmeal mixture into hot oil in 4 mounds, then flatten into patties. Fry until the shape holds and the cornmeal is just beginning to brown.
Move the cornbread patties to an ungreased cookie sheet and bake for 30 to 40 minutes, turning the patties at the halfway point. The longer they cook, the crispier they get. Makes 4 corn dodgers.
Corn dodgers
2 eggs
11/2 cups milk
2 cups cornmeal
1/2 teaspoon salt
1 cup flour
1 tablespoon baking powder
Peanut or corn oil for deep frying
Onion powder
Salt and pepper to taste
In a large mixing bowl, beat eggs well and stir in milk. Sift together the cornmeal, salt, flour and baking powder; stir well, then stir into the egg mixture and beat for 1 minute.
Heat peanut or corn oil to 350 degrees in a deep fryer. Drop batter by small teaspoonfuls into the hot oil and turn once. Remove dodgers when golden brown. Season lightly with onion powder and salt and pepper to taste, drain on paper towels and serve immediately.
The next Forum will appear in Wednesday’s Good Life section.
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