Recipe of the week: Corn Dodgers

2 cups cornmeal
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon butter, melted
1 egg
2 tablespoons sour cream
2 cups buttermilk
Deep frying will bring you closer to the original texture. This recipe can be prepared and then cooked either way.
2. Preheat oven to 400 degrees F. Prepare a sheet pan, or cast iron molds, with cooking spray.
3. Sift together the cornmeal, salt, sugar, baking soda and baking powder into large bowl.
4. In a separate bowl combine the butter, egg and yogurt; mix well.
5. Combine the wet ingredients with the dry ingredients; stir to combine. Slowly mix in enough buttermilk to make a dough that is moist yet firm enough to hold its shape.
6. Form the batter into oval, corn cob-shaped, cakes on the prepared sheet pan or cast iron molds. Or, you can form them as patties.
7. Bake for 20 to 25 minutes, or until golden brown (some ovens vary).
8. If you are going to deep fry them, drop oval spoonfuls into oil heated to 360 degrees F and cook until golden brown, about six minutes.

Rooster Cogburn would approve.

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