Corn Dodgers Food

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CORN DODGERS



Corn Dodgers image

Variations: Add 2 tablespoons chopped jalapenos to the mix. Add 1/4 cup shredded sharp Cheddar cheese

Provided by Leslie Criswell

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups yellow cornmeal
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 tablespoon granulated sugar
2 cups milk
1 teaspoon baking powder

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.

Nutrition Facts : Calories 120.9, Fat 4.1, SaturatedFat 2.2, Cholesterol 10.8, Sodium 167.8, Carbohydrate 18.7, Fiber 1.5, Sugar 1.2, Protein 3

CORN DODGER



Corn Dodger image

Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.

Provided by Molly53

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 cups cornmeal
1 teaspoon salt
2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
2 cups water, boiling

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



Corn Dodgers image

Shades of John Wayne!! These are great with chili or soup. Or just alone. A vintage recipe, very simple. Enjoy them, Pilgrim!

Provided by Jezski

Categories     Quick Breads

Time 20m

Yield 10 corn dodgers

Number Of Ingredients 4

4 tablespoons oleo
2 cups Bisquick
1 (8 3/4 ounce) can creamed corn
2 teaspoons sugar

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.

Nutrition Facts : Calories 165.9, Fat 8.3, SaturatedFat 1.8, Cholesterol 0.5, Sodium 436, Carbohydrate 21, Fiber 0.8, Sugar 4.5, Protein 2.4

CORN DODGERS



Corn Dodgers image

Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).

Provided by skat5762

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon melted butter
2 cups boiling water

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.

Nutrition Facts : Calories 164.2, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 417, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3

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