Daily Bread #17: Corn Dodgers

These little oval cornmeal breads are great served with BBQ and delicious with a little butter and honey on top!

- Recipe -

● 1 T. canola oil

● 2 cups yellow cornmeal

● 1-1/2 T. sugar

● 1/2 t. baking soda

● 1/2 t. salt

● 2 cups water

● 1 cup buttermilk

● 1 T. butter

● 2 t. baking powder

● 1 egg

Preheat heat oven to 400 ̊F. Use a paper towel and wipe the canola oil on a rimmed baking sheet.

1. Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Set aside.

2. In a large sauce pan over medium-high heat, bring the water, buttermilk, and butter to boil, then whisk in the cornmeal mixture. Turn the heat down to medium-low and cook until mixture is really thick. Remove from the heat and let cool for about 10 minutes.

3. In a small bowl, mix the baking powder and egg together, then stir into the cornmeal mixture. Mix well.

4. To form the breads, start by getting a small bowl of cool water. Use a large cookie scoop or 1/4 cup measuring cup and measure dough out onto baking sheet. Dip your fingers in the water and shape the breads into 4" x 1-1/2" ovals.

5. Bake for 25 minutes. Using a spatula, immediately remove the corn dodgers to a rack to cool.

Great served with butter & honey!

Download pdf recipe for: Corn Dodgers