Monday, April 26, 2021

Southern Cornmeal Dodgers (1987)

  • 1 1/2 cups cornmeal
  • 4 1/2 cups water
  • 3/4 cup flour
  • 3 eggs, beaten 
  • Bacon fat for frying
  • Maple syrup
Combine the cornmeal with the water in a saucepan and heat, stirring. When slightly thickened, remove from heat and add the flour. Add eggs.

Preheat griddle and grease with bacon fat. Drop 1 tablespoon of batter at a time on the griddle. Brown on both sides.

Serve with maple syrup. Serves 4 to 6.  

More "Lost" Cornmeal Recipes
Abraham Lincoln's Egg Corn Bread (1860)
Mormon Buttermilk Johnnycake (1967)

(Origin - ""Down Home Southern Cooking" by LaMont Burns, first published in 1987 by DoubleDay & Company.) 

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