Prepare the cornmeal by bringing the 2 cups of milk or water and the salt in a saucepan over the fire or stove almost to the boil.
Immediately turn down the heat as you add the 2 cups of cornmeal a little at a time so it doesn’t form clumps. Only add the sugar if you are making the corn dodgers to be eaten as a sweet treat.
Stir intermittently while cooking to make sure it doesn't catch on the bottom.
Once cooked remove from heat and allow to rest for around 5 or so minutes.
Stir in the baking powder.
Heat and grease your skillet or dutch oven with bacon fat like the pioneers would have used, or coconut oil as a healthier alternative - and drop in spoonfuls.
If using a cast iron skillet fry for around 10 minutes, turning after 5 minutes when they start to go light brown around the edges. I found they are quite delicate and tend to want to stick to the base so take care when turning.
If using a Dutch oven place the lid on and bake for 10 minutes – checking periodically and removing from the heat when turning light brown around the edges.
Serve with a drizzle of honey and a sprinkle of cinnamon, or you could add butter and a strawberry jam. If you made them without sugar they can go on a plate with a serving of cowboy stew.
