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Classic
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page 11
KENTUCKY CORN DODGERS
Favorite Dinner Bread
Mrs. Simms
Sift the best meal made from the white corn, any quantity desired. Salt to
taste. Mix with cold water into stiff dough and form into round, long dodgers
with the hands. Take the soft dough and form into shape by rolling between the
hands, making the dodgers about 4 or 5 inches long and 1 1/2 inches in diameter.
Have a griddle hot, grease a little with lard, and put the dodgers on as you
roll them. Put in oven and bake thoroughly, when they will be crisp and a rich
brown.
This bread does not rise.
CORN DODGERS
1 pint of white corn meal, sifted,
1/2 teaspoon of salt,
enough fresh milk, with
2 tablespoons of cream, to mix it well into dodgers with the hands.
Have griddle very hot; sprinkle with a little meal, and as soon as it browns lay
the bread on and cook in a hot oven till a crisp rich brown.
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