Corn Dodger Recipes

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.

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.