So here you go...
A corndodger, or just dodger, is a ball of cornmeal (and sometimes flour), water (or milk), oil (or lard) and usually sugar. This is deep fried (like a hushpuppy), or baked. They are also known as Johnny Cakes and seem to come out of the Colonial Era.
"In the book George Washington's Breakfast, author Jean Fritz tells us that George Washington ate Johnny cakes every day."My corn dodger recipe is adapted from the Joy of Cooking. David is allergic to wheat and gluten as well as eggs so this recipe works for him. It is also quick and can be made while dinner is simmering. We first encountered corn dodgers when David and I were invited to dinner at a friend's house. They worked hard to come up with some sort of bread or biscuit to go with the simple soup that they were serving that David would be able to eat. They were fabulous! So we started making them too. Rebecca likes to help form the dodgers. Last weekend she had a sleepover here with a friend and I had both girls helping.. it was fun.
"Johnny Cakes can be cooked on a hot buttered griddle, baked in the oven, or cooked on a clean, buttered hoe."
“The universal food of the people of Texas, both rich and poor, seems to be corn-dodger and fried bacon.”
Frederick Law Olmstead 'A Journey Through Texas' (1856)
“Her corn-cake, in all its varieties of hoe-cake, dodgers, muffins and other species too numerous to mention, was a sublime mystery to all less practised compounders.” Harriet Beecher Stowe, 'Uncle Tom's Cabin' (1852)
We love them!
Preheat oven to 400. Grease cookie sheet.
Mix together the dry ingredients:
1 cup of corn meal
1/2 teaspoon salt
2 Tablespoons Sugar
Mix together the wet ingredients:
1 cup boiling water
2 Tablespoons Olive Oil
(optional 1 beaten egg...egg is not in the old recipes)
as substitute for egg,
I use 1 Tablespoon Flax meal steeped in 3 Tablespoons boiling water
then pulsed in the food processor.
Mix together wet and dry until blended.
Drop by spoonfuls onto cookie sheet. Bake for 20 minutes.
These come out almost crispy on the outside and soft on the inside. We eat them plain though you could be decadent and add butter.. Yum...
Last time I made corn dodgers, I included minced parsley and mushrooms. After dropping them on the cookie sheet, I flattened them a bit with my hand. They looked more like cookies. Flattening them served to up the crispy character and keep the inside soft. They were fritter-like. Oh they were good... next time I will also add a bit of minced onion... I think that will be good! oooh and maybe some garlic!