Basic Corn Dodger Food

BASIC CORN DODGER RECIPE

Steps:

• Prepare the cornmeal by bringing the 2 cups of milk or water and the salt in a saucepan over the fire or stove almost to the boil.
• Immediately turn down the heat as you add the 2 cups of cornmeal a little at a time so it doesn't form clumps. Only add the sugar if you are making the corn dodgers to be eaten as a sweet treat.
• Stir intermittently while cooking to make sure it doesn't catch on the bottom.
• Once cooked remove from heat and allow to rest for around 5 or so minutes.
• Stir in the baking powder.
• Heat and grease your skillet or dutch oven with bacon fat like the pioneers would have used, or coconut oil as a healthier alternative - and drop in spoonfuls.
• If using a cast iron skillet fry for around 10 minutes, turning after 5 minutes when they start to go light brown around the edges. I found they are quite delicate and tend to want to stick to the base so take care when turning.
• If using a Dutch oven place the lid on and bake for 10 minutes - checking periodically and removing from the heat when turning light brown around the edges.
• Serve with a drizzle of honey and a sprinkle of cinnamon, or you could add butter and a strawberry jam. If you made them without sugar they can go on a plate with a serving of cowboy stew.

TEXAS HOMESTEADER CORN DODGERS

Steps:

• Preheat oven to 425 degrees. Place 10" cast-iron skillet in oven as it is preheating.
• Mix dry ingredients in a bowl and set aside. In another bowl mix milk, egg and oil until blended. Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
• Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.

EASY FUN-SIZE CORN DOGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut each hot dog into 6 pieces.
• Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
• Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
• Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

CORN DODGERS

Steps:

• Preheat oven to 400ºF.
• Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil.
• Turn off heat, cover, and let stand 5 minutes.
• Add baking powder.
• Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake.
• Bake for 10 to 15 minutes.
• They are done when slightly brown around the edges.
• Cut laterally and fill with honey butter.

CORN DODGER

Steps:

• Preheat oven to 400°F.
• Combine corn meal, salt and fat; add boiling water and beat thoroughly.
• Spread batter in pie plates 1/2 to 3/4 inch thick.
• Bake for 30 minutes or until crisp and brown.
• Serve hot with butter, gravy or as a side to stews.

CORN DODGERS

Steps:

• Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
• Blend the cornmeal and salt.
• With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
• Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
• Bake 20- 25 minutes, until golden-crisp on the outside.
• Serve straight from the oven.

CORN DODGERS

Steps:

• Melt butter in 15x2 x 10 x 1 baking pan (jelly roll pan)
• Combine Bisquick and corn and sugar; stir until soft dough is formed. Knead about 15 strokes on lightly floured surface.
• Roll to 6 x 10 rectangle. Cut into 3 x 1 strips. (A pizza cutter works well here).
• Roll each in melted butter in pan and arrange in single layer.
• Bake in a 450 oven for 10 - 12 minutes.
• Cooking Tips: Can drop by teaspoons on pan to make 36 small biscuits, but watch the baking time.

BASIC CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Combine corn meal, flour, sugar, baking powder, and salt.
• Add milk, egg, and oil. Beat for 1 minute.
• Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
• Bake for 20 minutes.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY

Steps:

• In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
• Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
• Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
• Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
• Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
• Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
• Dust with powdered sugar and serve with maple syrup.
• Enjoy!