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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Dodgers Recipe

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This recipe for Corn Dodgers is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white cream meal
3/4 to 1 cup boiling water
Salt to taste

Mix and form patties and drop into pot liquor. BATTER WILL BE VERY HOT.
Directions:
Directions:
I haven't been able to find white cream meal in several months, so I use Martha White Self-Rising Meal and the boiling water kills the baking powder, just don't add the salt.
Glenda Cooper Roberts
Personal Notes:
Personal Notes:
Corn dodgers are a type of dumpling cooked in pot liquor from mustard, turnip or collard greens. The corn dodger mixture is usually made with plain corn meal.
For a small batch of corn dodgers: 2 cups of corn meal, 1/3 cup of flour, a pinch of salt, 1 egg and about a cup of water.
Blend these ingredients until the batter can be shaped into dodgers without falling apart or being too runny to hold together.
When your greens are doing, make sure you have enough liquid in them so you can drop the dodgers into boiling liquid. Cook them like you would regular dumplings, until done.
Norma Jean Drawdy

 

 

 

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