Kentucky Corn Dodgers
From The household (of the Detroit free press), 1886
Serves 6
Eaten while hot with plenty of good butter, they are better than any other bread.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.
KENTUCKY CORN DODGERS. Place your griddle where it will heat, for this is much better than a breadpan, there being less danger of scorching at the bottom. Take an even pint of sifted meal, a heaping tablespoonful of lard, a pinch of salt, and a scant half pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.