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Corn Dodgers made with yoghurt or buttermilk

The recipe below is one that tends to hold together better than the traditional corn dodgers and is enriched with egg, butter, and some flour.
5 from 1 vote
Print Recipe
Prep Time 39 minutes
Servings 20 corn dodgers
Calories 115 kcal

Ingredients
  

  • 2 cups white or yellow cornmeal
  • 1/2 teaspoon baking soda (bicarbonate of soda)
  • 2 cups water
  • 2 teaspoons baking powder
  • 1 tablespoon flour
  • 2 tablespoons brown sugar optional – use only if serving with a sweet topping
  • 2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1 cup plain double cream yoghurt or buttermilk
  • 1 tablespoon butter
  • 1 large egg

Instructions
 

  • In a saucepan combine 1 cup of water, the yogurt and coconut oil, and set over the heat.
  • Combine cornmeal, brown sugar, baking soda (not the baking powder – that is for later) and salt in a bowl and mix to a smooth paste with the other cup of water.
  • Slowly while stirring constantly add the mixture from the bowl to the contents of the saucepan, making sure it doesn’t get lumpy.
  • Allow to come to the boil and immediately turn down the heat to low to avoid it catching on the bottom and burning.
  • Allow to cook for 20 minutes over a low heat, checking every few minutes.
  • Remove from heat and transfer the cornmeal mush to a bowl so it can cool a little.
  • Beat the eggs with the melted butter, the baking powder, and the flour.
  • Add to the warm cornmeal mush in the bowl and mix thoroughly.
  • Place spoonfuls onto a hot greased skillet and cook for 5 minutes on each side, turning carefully.
  • Place those that are done in a warm place until you are finished frying all the corn dodgers.
  • Serve with sweet or savory toppings.