Corn Dodgers Recipes
CORN DODGERS
Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).
Provided by skat5762
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
- Blend the cornmeal and salt.
- With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
- Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
- Bake 20- 25 minutes, until golden-crisp on the outside.
- Serve straight from the oven.
Nutrition Facts : Calories 164.2, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 417, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3
CORN DODGERS
Variations: Add 2 tablespoons chopped jalapenos to the mix. Add 1/4 cup shredded sharp Cheddar cheese
Provided by Leslie Criswell
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF.
- Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil.
- Turn off heat, cover, and let stand 5 minutes.
- Add baking powder.
- Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake.
- Bake for 10 to 15 minutes.
- They are done when slightly brown around the edges.
- Cut laterally and fill with honey butter.
Nutrition Facts : Calories 120.9, Fat 4.1, SaturatedFat 2.2, Cholesterol 10.8, Sodium 167.8, Carbohydrate 18.7, Fiber 1.5, Sugar 1.2, Protein 3
CORN DODGER
Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.
Provided by Molly53
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Combine corn meal, salt and fat; add boiling water and beat thoroughly.
- Spread batter in pie plates 1/2 to 3/4 inch thick.
- Bake for 30 minutes or until crisp and brown.
- Serve hot with butter, gravy or as a side to stews.
CORN DODGERS
Shades of John Wayne!! These are great with chili or soup. Or just alone. A vintage recipe, very simple. Enjoy them, Pilgrim!
Provided by Jezski
Categories Quick Breads
Time 20m
Yield 10 corn dodgers
Number Of Ingredients 4
Steps:
- Melt butter in 15x2 x 10 x 1 baking pan (jelly roll pan)
- Combine Bisquick and corn and sugar; stir until soft dough is formed. Knead about 15 strokes on lightly floured surface.
- Roll to 6 x 10 rectangle. Cut into 3 x 1 strips. (A pizza cutter works well here).
- Roll each in melted butter in pan and arrange in single layer.
- Bake in a 450 oven for 10 - 12 minutes.
- Cooking Tips: Can drop by teaspoons on pan to make 36 small biscuits, but watch the baking time.
Nutrition Facts : Calories 165.9, Fat 8.3, SaturatedFat 1.8, Cholesterol 0.5, Sodium 436, Carbohydrate 21, Fiber 0.8, Sugar 4.5, Protein 2.4
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