CORN DODGER

Corn Dodger image

Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.

Provided by Molly53

Categories Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

2 cups cornmeal
1 teaspoon salt
2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
2 cups water, boiling

Steps:

Preheat oven to 400°F.
Combine corn meal, salt and fat; add boiling water and beat thoroughly.
Spread batter in pie plates 1/2 to 3/4 inch thick.
Bake for 30 minutes or until crisp and brown.
Serve hot with butter, gravy or as a side to stews.

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