Go Back
corn dodgers on plate

Basic Corn Dodger Recipe

5 from 1 vote
Prep Time 36 minutes
Cuisine American
Servings 8 (that's 16 corn dodgers, 2 per person)
Calories 105 kcal

Ingredients
  

  • 2 cups cornmeal
  • 2 tablespoons bacon fat or coconut oil
  • ½ teaspoon salt
  • 2 tablespoons brown sugar optional, only to be used if making sweet corn dodgers
  • 2 cups milk or water
  • 1 teaspoon baking powder

Instructions
 

  • 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.
    Cooked cornmeal mix
  • 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.
    Corn dodgers frying on a skillet
  • 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.