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Corn Dodgers Recipe

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This recipe for Corn Dodgers, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Melanie Henry
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
⅓ cup oil
1 cup white cornmeal
¼ cup flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ tablespoons sugar
1 cup buttermilk, approximately
Directions:
Directions:
Preheat a griddle to 375º
Brush griddle with canola oil

Beat together egg and oil until well incorporated; add other ingredients.

If the mixture is too thick (obviously won't pour onto a griddle), add buttermilk a tablespoon at a time until pourable.

Cook on a hot griddle (375º).

Spread generously with butter.
Number Of Servings:
Number Of Servings:
9 medium cakes
Preparation Time:
Preparation Time:
30 minutes total
Personal Notes:
Personal Notes:
These savory hotcakes were made by my mother to accompany various homemade soups. They are especially delicious hot, right from the griddle.

I don't know why my mother and her mother called the cornmeal pancakes "Dodgers." I've found references to "Corn Dodgers" in Civil War histories, but the poor soldiers didn't have my mother's moist, hot corn dodgers. From what I can discern the soldiers carried cakes resembling hockey pucks. The first corn dodgers were made in the 1800s from a mixture of cornmeal, pork fat, salt and boiling water formed into small oblong loaves and baked. It is said that Abraham Lincoln was raised on "dodgers."

 

 

 

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