1 - 10 of 17 for corn dodgers
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Beat eggs well ... peanut oil or corn oil to 350°F. ... once. Remove when golden brown. Season lightly with onion powder. Drain on paper towels and serve.
Use white corn meal, any quantity ... into round, long dodgers with the hands. ... and a rich brown, about 15-20 minutes. This bread does not rise. . Simms
Pour boiling water over mixture of cornmeal, shortening and salt. Cool. Add 1 tablespoon cream with 1 teaspoon baking powder. Make into oblong cakes. ...
Pour boiling water over other ingredients. Beat well. When cool form into thin cakes and bake 30 minutes in a hot oven (400 degrees) until crisp. ...
Cook in deep fat until golden brown, will float and flip when done on one side.
Pour meal slowly into boiling water; cook about 3 minutes, stirring constantly. Set aside to cool. Add eggs, sugar, salt, and diced onion. Mix well ...
Mix with cold ... quart of southern corn meal (sifted) a ... hands and bake in a very hot oven, in well greased pans. The crust should be good and brown.
Start oven, set ... tablespoon onto the baking sheet. Bake about 20 minutes. This batter can also be cooked on a hot, greased griddle. Makes 12 dodgers.
Blend oil with cornmeal. Stir in salt, baking powder and baking soda. Add boiling water, stirring rapidly into light dough. Dip hands in cold water ...
Sift cornmeal, flour, baking powder, garlic salt and salt together in bowl. Add egg and milk to cornmeal mixture; stir until well mixed. Let stand ...
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