Corn Dodgers

READY IN: 35mins
Recipe by skat5762

Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).

Top Review by blancpage

I missed the non-star review on this recipe when I chose it for My-3-Chefs, so I'll just review it without getting credit for the game tag. Anyhow, I had intended on halving this recipe, but accidentally used the entire 1 cup boiling water, which created a cornmeal soup, so I added another 1/2 cup cornmeal and 1/4 tsp salt, but forgot to add any extra butter. I used Smart Balance 50/50 Butter Blend in this I got 8 total and 20 mins was perfect to get them browned and crispy on edges and done inside. This is not a typical cornbread recipe that I'm used to making. The density and texture of these were like cornmeal cookies but with no sweetness. In fact, these were really bland. I used a foil-lined baking sheet and these stuck. I was able to peel the foil away and keep these intact. With a bit of Smart Balance with flaxseed Oil spread on them, they were okay, and with the chili I made for dinner, they were okay. My bf tried them and did not like them at all. 4 stars for great directions, ease of making and simplicity, but a 2 for taste, for 3 stars total. I'm sorry these just weren't to our liking. Thanks for sharing, it was nice to try something new and different for cornbread.

Ingredients Nutrition


  1. Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
  2. Blend the cornmeal and salt.
  3. With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
  4. Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
  5. Bake 20- 25 minutes, until golden-crisp on the outside.
  6. Serve straight from the oven.

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