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    You are in: Home / Recipes / Corn Dodger Recipe
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    Corn Dodger

    Corn Dodger. Photo by J-Lynn

    1/1 Photo of Corn Dodger

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Molly53's Note:

    Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups cornmeal
    • 1 teaspoon salt
    • 2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
    • 2 cups water, boiling

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Combine corn meal, salt and fat; add boiling water and beat thoroughly.
    3. 3
      Spread batter in pie plates 1/2 to 3/4 inch thick.
    4. 4
      Bake for 30 minutes or until crisp and brown.
    5. 5
      Serve hot with butter, gravy or as a side to stews.

    Ratings & Reviews:

    • on August 07, 2008

      45

      Interesting recipe. We tried creamy polenta last week and liked it; now I wanted something with similar ingredients (cornmeal, no flour) but cakelike instead of creamy. This fit the bill. My husband, who likes all things cornmeal and also is fascinated with history, thought this was great. I am not a big fan; it's a tough, plain corn-cake. Slightly moist inside. I halved the recipe and used a 10inch pie plate. I liked it with chili.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Dodger

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 120.0
     
    Calories from Fat 19
    16%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 1.1 mg
    0%
    Sodium 302.5 mg
    12%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.2 g
    0%
    Protein 2.4 g
    4%

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