Corn dodgers were small, dense cornmeal dumplings baked or fried until firm. They traveled well, resisted spoilage, and could be eaten on the go. Cowboys, soldiers, and pioneers all relied on them. Their slightly sweet, hearty flavor makes them a wonderful alternative to modern bread rolls. They pair beautifully with chili, stew, or a drizzle of honey.
Corn Dodgers
Ingredients
- 1 C Cornmeal
- 1/8 C All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Granulated Sugar
- 1 Tbsp Bacon drippings
- 1 C Boiling water
- 1/4 C Bacon drippings or cooking oil (for frying)
Instructions
- Whisk together the cornmeal, flour, salt, and sugar.
- Add the 1 Tbsp bacon drippings to the cornmeal and begin stirring in the boiling water a little bit at a time. Mix together until the cornmeal is fully coated. Stir, then set aside for 10 minutes to set and cool.
- Pick up a spoonful and use your hands to form a patty. Set aside on a plate. This should give you 8-9 patties.
- Add bacon drippings or cooking oil to a cast-iron skillet and heat over medium-high heat. Add patties, in batches, to the skillet and fry.
- Once lightly browned, turn and continue cooking.
- Drain and serve immediately.
