Recipe for "corn dodgers"?
Recently read an article including a recipe for these critters. As I remember, these were sort of a southern corn cake/hot water cornbread concoction. Sounded really tasty, but can't remember where it was printed. One line in the article was "John Wayne, playing Rooster Cogburn in the movie "True Grit" used these for target practice. Help please
Lynn Rosetto Kasper just posted a recipe for corn dodgers in last week's Weeknight Kitchen. You can google that, or go to her website splendidtable.org and find it. It was quite comprehensive and outlined the differences between dodgers, hoe cakes, johnny cakes, etc.
Here's the original posting. The corn dodgers are near the bottom and are from Cook's Country (America's Best Lost Recipes).
The Splendid Table from American Public Media
October 24, 2007;
Celery Root Soup with Blue Cheese
Shelburne Farms rests in a glorious Vermont setting. Right now with fall color in full swing it would be heaven to be there. Next best is this soup. Celery root is passed over because most of us don't know what it can do for us. This soup brings it home big time.
Have a salad of wild greens, the corn sticks (our lagniappe recipe) below and baked apples with a splash of heavy cream for dessert. Roast a couple of extra apples for garnishing the soup.
Celery Root Soup with Blue Cheese
Excerpted from Cooking with Shelburne Farms: Food and Stories from Vermont by Melissa Pasanen with Rick Gencarelli. Used with permission of Viking Studio, an imprint of the Penguin Group. Copyright 2007 by Melissa Pasanen and Shelburne Farms.
Serves 4, can easily be doubled
This lovely, simple soup lets the earthy flavor of celery root, also knows as celeriac, shine right through. It is the creation of Aaron Josinsky, Rick's sous-chef at the Inn. At the Inn, they add a little butter when pureeing the soup and top each bowl with some roasted apples and a few more crumbles of blue cheese.
Before You Start: Don't be scared of celery root's rather gnarly appearance; that's part of its charm and nothing a sharp knife or good vegetable peeler (we like the Y-shaped peelers) can't take care of. Blue cheese lovers may want to add a little more blue, but take care not to overpower the celery root.
* 1 medium celery root (celeriac, about 1 pound), peeled and cut into rough 1-inch chunks
* 2 cups whole or 2 percent milk
* 1/2 teaspoon coarse kosher salt plus more to taste
* 1 cup chicken stock, preferably low sodium
* 2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
* 1 teaspoon freshly squeezed lemon juice
1. In a medium saucepan, bring the celery root, milk, and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root.
2. Carefully pour the celery root and milk into a blender and blend. (Take care when blending hot liquids.)
3. Add the chicken stock and blue cheese and blend until completely smooth.
4. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
Prepare-Ahead Tip: The soup can be made ahead through step 3 and refrigerated for two or three days. Do not add the lemon juice before reheating because you risk curdling the soup.
* Celery root was a luxury treat in Arabian cuisine as early as the 16th century. It can be eaten raw or cooked; either way, simple preparations are best so its delicate celery flavor can shine through. Choose a firm root with as few knobs as possible and one that isn't too large. Store in a plastic bag in the refrigerator where it will keep for a week or so. Unless you're using it right away in a cooked dish like this soup, soak peeled celery root in water to which you've added some lemon juice to keep it from turning dark.
* Raw celery root is excellent tossed with coarse dark mustard, mayonnaise and lemon for an autumn salad.
* Choose a good quality blue cheese. Some to look for include Flora Danica Danish Blue, Ireland's Cashel Blue, Gorgonzola, Maytag Blue, Vermont's Green Mountain Blue Cheese and Bayley Hazen Blue from Jasper Hill Farm in Greensboro, Vermont.
THOUGHTS FROM LYNNE
Do these simple little cornmeal cakes when you're making soup or a big salad for supper. They round out the menu and bake while you pull the rest of the meal together.
Excerpted from America's Best Lost Recipes: 121 Kitchen-Tested Heirloom Recipes Too Good to Forget from the Editors of Cook's Country magazine (America's Test Kitchen, 2007). Copyright 2007 by the Editors of Cook's Country.
Abraham Lincoln was raised on these little oval cornmeal cakes, George Washington Carver took them to school, and John Wayne used them for target practice in the movie True Grit.
Dating back to the 1800s, the first corn dodgers were made from "hot water corn bread," a mixture of cornmeal, pork fat, salt, and boiling water that was formed into small oblong loaves and baked. Similar recipes were given different names depending on how the dough was shaped and cooked. Corn pone have the same oblong shape as dodgers, but are pan-fried in lots of oil. Johnnycakes are flattened into small pancakes, then griddle-fried. Ashcakes are rounds of dough wrapped in cabbage leaves, then placed in the ashes of the campfire to cook. Hoecakes are formed into small pancakes, then placed on the flat side of a garden hoe (really!) and cooked over the campfire.
* 2 tablespoons corn or vegetable oil
* 2 cups yellow cornmeal
* 1-1/2 tablespoons sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups water
* 1 cup buttermilk
* 1 tablespoon unsalted butter
* 2 teaspoons baking powder
* 1 large egg
1. Adjust the oven rack to the middle position and heat the oven to 450 degrees. Brush 1 tablespoon of the oil on a rimmed baking sheet.
2. Whisk the cornmeal, sugar, baking soda, and salt in a medium bowl. Combine the water, buttermilk, and butter in a large saucepan. In a slow, steady stream whisk the cornmeal mixture into the liquid. Cook the mixture over medium-high heat, whisking constantly, until the water is absorbed and the mixture is very thick, about 6 minutes. Remove from the heat and cool until warm, about 10 minutes. Whisk the baking powder and egg in a small bowl, then stir into the cornmeal mixture.
3. Fill a medium bowl with tap water. Scoop out a generous 2 tablespoons of the mixture and, using wet hands, form into a 4 by 1-1/2-inch loaf shape. Place on the prepared baking sheet and repeat with the remaining mixture, spacing the dodgers about 1/2 inch apart. Brush with the remaining 1 tablespoon oil. Bake until deep brown on the bottom and golden brown on top, rotating the pan halfway through baking, 25 to 30 minutes. Transfer the corn dodgers to a rack to cool slightly. Serve warm. (The corn dodgers can be refrigerated for up to 2 days; reheat on a baking sheet in a 350-degree oven.)
Notes from the Test Kitchen: Most 19th-century recipe we tried yielded corn dodgers that were dense, gritty, and hard as a brick. Starting with the base recipe of cornmeal, salt, butter, and hot water, we added a bit of sugar (just 1-1/2 tablespoons) to bring out the cornmeal's sweet side. Replacing some of the water with buttermilk gave the dodgers a tangy flavor that tasters loved. Baking soda (which reacts with the buttermilk) and baking powder helped to lighten the dodgers considerably, and a single egg provided richness and gave the dodgers a creamy interior.
Have a great week,
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