19th Century Corn Dodgers

Kentucky corn dodgers

From an 1880 recipe book in my personal library ~

Place your griddle where it will heat, for this is much better than a bread pan, 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; mix well and let it stand while you grease your griddle and sprinkle some meal over it.

Make the dough into rolls the size and shape of goose eggs and drop them on the griddle, taking care to flattened as little as possible, for the less bottom crust the better.

Place in the oven and bake until brown on the bottom.

Then change to the grate and brown on top, taking from 20 to 30 minutes for the whole process.

Eaten while hot with plenty of good butter, they are better than any other bread.

The same amount of meal, lard and salt mixed with boiling water, till of the consistency of thick batter will give you delightful hot cakes, to be cooked like any other batter bread.

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Category: Tony Rollo Blog