Corn Dodgers

Recipe By:
Sweet_Love
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Corn Dodgers
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  • Total Time 40 min Ico-add
  • Yield 1 Batch
  • Level Easy

Little oval corn bread cakes called corn dodgers are a type of hush puppy with a unique formulation. This updated corn dodgers recipe keeps them from being dense, hard and gritty; which unfortunately, the or...
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Ingredients

  • 2 cups cornmeal
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon butter, melted
  • 1 egg
  • 2 tablespoons nonfat plain yogurt (or sour cream)
  • 2 cups buttermilk (approximately)
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Directions

  1. 1. Note: To fry or to bake? Deep frying will bring you closer to the original texture although it is higher in calories because of the oil saturation. This recipe can be prepared and then cooked either way.
  2. 2. Preheat oven to 400 degrees F. Prepare a sheet pan, or cast iron molds, with cooking spray.
  3. 3. Sift together the cornmeal, salt, sugar, baking soda and baking powder into large bowl.
  4. 4. In a separate bowl combine the butter, egg and yogurt; mix well.
  5. 5. Combine the wet ingredients with the dry ingredients; stir to combine. Slowly mix in enough buttermilk to make a dough that is moist yet firm enough to hold its shape.
  6. 6. Form the batter into oval, corn cob-shaped, cakes on the prepared sheet pan or cast iron molds. Or, you can form them as patties.
  7. 7. Bake for 20 to 25 minutes, or until golden brown (some ovens vary).
  8. 8. If you are going to deep fry them, drop oval spoonfuls into oil heated to 360 degrees F and cook until golden brown, about six minutes.
 
 
  • Did you know?

    Abraham Lincoln was raised on corn dodgers, George Washington Carver took them to school and John Wayne used them for target practice in the movie "True Grit." Common in the southern U.S., they date back to before the Civil War.