Corn Dodgers

Max, you are right. I have never seen a Fried Green Onion recipe before either. Unfortunately, our onions are far past the green scallion stage. However, we will have more in the late fall and I will have to try this. It isn’t often that someone can come up with a recipe that I haven’t seen before in some form or another. Fried Green Onions would go well with Corn Dodgers. The kind of foods you can make over an open fire.

Many of my cookbooks say that originally Corn Dodgers were cooked out in the fields for lunch on the metal part of a hoe, so another name for them was Hoe Cakes. They don’t say how you made up the dough, or maybe you carried a bowl out to the fields with you?

Note that this is another version of basic Cornbread, or the Grits Spoon Bread I sent you last week. This is Cornbread southern style, not that egg and sugar enriched stuff you Yankees call cornbread.

Corn Dodgers:

1 quart corn meal
1 cup water
1 teaspoon salt
Butter

Stir and meal and salt into the water to make a stiff dough. Pat into long cakes, like a hot dog bun, and place in a greased casserole or old fashioned black iron skillet. Top each dodger with a bit of butter which makes a brown crust. Bake at 400 degrees for 15 to 25 minutes until the tops are golden brown.

This makes 12 to 24 dodgers, depending on the size.

Serve very hot with butter.

These are best if made with white, stone ground corn meal. One good brand is Weisenberger Mills from right here in Central Kentucky.