Corn Dodgers

Ingredients

• 2 cups corn meal
• 1 teaspoon salt
• 4 tablespoons shortening
• cold water

Method

1. 1

   Blend shortening into corn meal and salt with fingertips or a pastry blender.

2. 2

   Add enough cold water to moisten thoroughly having the mixture slightly more moist than piecrust.

3. 3

   Shape into round cakes 4 inch thick.

4. 4

   Place on a well-greased griddle and cook slowly until brown and crusty.

5. 5

   Turn and cook the other side the same.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 17. The excerpt below is the record exactly as published.

4 TEASPOON SALT 4 CUP WHEAT FLOUR 2 EGGS BEATEN MILK Add the beaten eggs to the corn meal mush, then the sifted wheat flour and salt. Mix in enough sweet milk to make a batter not too BISCUITS, GRIDDLECAKES, SCONES & DUMPLINGS 45 thick and not too thin. The amount required depends on the consistency of the mush. Cook on a fairly hot greased griddle, browning both sides of the cakes. These take a little longer to cook than regular griddlecakes, so allow a little extra time. However, they are well worth waiting for. Like pones, they may take the place of bread, or be eaten like griddlecakes for breakfast. Corn Pone I CUP CORN MEAL % CUP BUTTERMILK A TEASPOON SALT I TABLESPOON FAT 34 TEASPOON SODA Mix together the corn meal, salt and soda. Add buttermilk and mix well. Melt the fat in a spider and drop the batter by spoonfuls into the spider. Cover and cook over low heat. When one side is brown, turn the cakes over, cover again and continue cooking. It should take about 30 minutes altogether. These are delicious served with butter in place of bread with any meal, or with maple syrup or honey they make a nice breakfast or luncheon dish. Corn Dodgers 2 CUPS CORN MEAL I TEASPOON SALT 4 TABLESPOONS SHORTENING COLD WATER

Cook this with the app: pantry check, scaling, and the assistant.