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.
Serve immediately.
Serves four.
recipe!
Just made some corn dodgers last night from a 1915 cookbook, I was wondering if that was how they were supposed to look, I am glad mine look just like the one pictured. The only difference with my old recipe is that it uses shortening instead of butter, no sugar, and two tablespoons of milk and I fried mine on a skillet with bacon grease….cholesterol be darned!
@Shawn: Mmm…Sounds delish–everything is better with bacon grease!