Corn dodgers

My simplified version of making Corn Dodgers. No extra steps or complicated ingredients. Simple and quick. #TexasHomesteader

Corn dodgers are one of those meals that came out of the early1800s. They’re often eaten in the south, but one story claims they were made for the soldiers in the American civil war to carry with them. A corndodger is a small cornbread-like cake that is fried. They are typically made of cornmeal, milk or water, sugar, salt, and baking powder. Then they’re fried in bacon grease, pork fat, or vegetable oil.

These easy-to-make cornmeal cakes were popular with Civil War soldiers and pioneers heading West. Unfortunately, most recipes yield dense, gritty, and hard-as-a-brick cakes. We wanted to bring this corn bread into the 21st century and improve both flavor and texture.

Amp up your appetizers with this 19th century Corn Dodger recipe

Corn Dodgers w/ Maple Apples & Jowl Bacon inspired by Abraham Lincoln: Vampire Hunter

Corn Dodgers are a very old, rural southern recipe served as an accompaniment to cooked greens. You could think of them as cornmeal dumplings!

And the horses can enjoy them as well

Crisp on the outside, tender on the inside, the deep corn flavor of these corn dodgers are delicious alone, or as an accompaniment to a bowl of soup.

With the optional addition of powdered sugar or sliced scallions, these fritters are perfect with the main course or dessert.

Hand-formed pones of dense and sturdy fried cornmeal patties, a perfect companion for a bowl of greens and pot likker.