Gritty Corn Dodgers substitute nicely for crackers when you need a hearty base for juicy appetizers like ceviche or caponata. They also make a grainy, salty “cookie” accompaniment with soups and salads.
These Gritty Corn Dodgers are adapted from the Joy of Cooking.
Gritty Corn Dodgers
1 cup stone-ground corn meal
1 teaspoon salt
1 heaping tablespoon sugar
2 tablespoons melted butter, plus extra for greasing cookie sheet.
1 cup boiling water
1 egg, beaten
- Preheat oven to 400 degrees.
- Grease cookie sheet liberally with butter.
- In medium bowl, mix cornmeal, salt and sugar, mixing well to combine.
- In a large measuring cup or small bowl, combine butter and boiling water.
- Quickly dump water and butter into cornmeal mixture.
- Immediately add beaten egg and mix ingredients together with a few quick strokes.
- Using a spoon, or your hands—my preferred method—splat cornmeal batter onto the cookie sheet in rough rounds, see photos below.
- Bake 15-20 minutes. Bottom of Dodgers should be golden, see photos below.
Do not over mix the batter.
Sorry I couldn't take a better picture: I am holding the camera with my right hand and gloppy batter with my left—unable to adjust focus.
You can dip your hand in water and pat the batter to flatten it.
I could have spaced these Corn Dodgers a little more evenly.
Corn Dodgers should be slightly brown around the edges...
...and the bottom of the Corn Dodgers should be golden.
Serve immediately.
Serves four.
