Welcome back to another scrumptious FoodieFront trip, my dear foodies! With a time-tested favorite like Homemade Corn Dodgers, we’re delving into the wholesome world of Southern cooking today. These golden treats, sometimes known as “hoe cakes” or “Johnny cakes,” have been filling bellies for ages. We invite you to follow along as we demonstrate how to make your own batch of these delectable corn dodgers. Let’s get going!
INGREDIENTS
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a hint of sweetness)
- 1 cup buttermilk (or regular milk if that’s what you have)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Additional butter or oil for cooking
INSTRUCTIONS
Prepare Your Pan:
-
Start by heating up your skillet or griddle over medium-low heat. As you make the batter, you want it to get nice and hot.
Whisk Dry Ingredients:
-
Combine cornmeal, flour, baking powder, salt, and sugar (if using) in a mixing dish. Make sure they are well combined by giving them a good whisk.
Add Wet Ingredients:
-
Make a well in the middle of the dry ingredients before adding the wet ingredients. Add the melted butter, beaten egg, and buttermilk. Once you have a smooth batter, begin whisking from the centre and gradually add the wet and dry components.
Cooking Time:
-
To avoid sticking, add some butter or oil to your skillet once it has reached the right temperature. Pour little amounts of batter onto the skillet using a ladle. They can be made in any size that you like.
Golden Perfection:
-
Cook the corn dodgers for two to three minutes on each side, or until they are the prettiest shade of golden brown. Use a fork to gently lift the edges and take a peek underneath if you’re unsure.
Serve and Enjoy:
-
Transfer the corn dodgers to a platter once they are perfectly fried and begin to enjoy them. You can top them with your preferred ingredients, such as butter, honey, syrup, or even a small amount of jam.
Corn Dodgers
Homemade Corn Dodgers will transport you to the comforting taste of Southern tradition. Our simple recipe yields golden, pan-fried treats that perfectly embody the spirit of home and tradition. An absolute must-try for foodies everywhere.
Equipment
- Mixing Bowls
- Whisk or fork
- Skillet or Griddle
- Spatula
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a hint of sweetness)
- 1 cup buttermilk (or regular milk if that's what you have)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Additional butter or oil for cooking
Instructions
Prepare Your Pan:
- Start by heating up your skillet or griddle over medium-low heat. As you make the batter, you want it to get nice and hot.
Whisk Dry Ingredients:
- Combine cornmeal, flour, baking powder, salt, and sugar (if using) in a mixing dish. Make sure they are well combined by giving them a good whisk.
Add Wet Ingredients:
- Make a well in the middle of the dry ingredients before adding the wet ingredients. Add the melted butter, beaten egg, and buttermilk. Once you have a smooth batter, begin whisking from the centre and gradually add the wet and dry components.
Cooking Time:
- To avoid sticking, add some butter or oil to your skillet once it has reached the right temperature. Pour little amounts of batter onto the skillet using a ladle. They can be made in any size that you like.
Golden Perfection:
- Cook the corn dodgers for two to three minutes on each side, or until they are the prettiest shade of golden brown. Use a fork to gently lift the edges and take a peek underneath if you're unsure.
Serve and Enjoy:
- Transfer the corn dodgers to a platter once they are perfectly fried and begin to enjoy them. You can top them with your preferred ingredients, such as butter, honey, syrup, or even a small amount of jam.
Video
Nutrition Fact –
Nutritional Information (Per Serving, based on 6 servings):
- Calories: Approximately 165 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 43mg
- Sodium: 319mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 4g
