The following recipe for Grandma’s Dutch Oven Corn Dodgers is from SurvivalBlog reader Joanna E. She says:
“Corn Dodgers are just round or oblong balls of cornbread. They are usually served with chili or with stew. But you can eat them separately, as a trail food. These store fairly well, but you may have to soften them with either broth or milk if they’ve been stored more than a day or two.”
Ingredients
- 2 cups of cornmeal
- 1 tablespoon of white sugar
- 2 tablespoons of butter
- ½ teaspoon of salt
- 2 cups of milk
- 1 teaspoon of baking powder
Directions
- Pre-heat a Dutch Oven to baking temperature.
- Combine the cornmeal, white sugar, butter, salt, and milk in a saucepan.
- Cook the mixture in the saucepan, stirring regularly until an even consistency.
- Remove from heat and let the mixture sit for four or five minutes.
- Thoroughly mix in the baking powder.
- Using a tablespoon, drop spoonfuls of the mixture as separate blobs into the hot Dutch oven.
- Cover the Dutch Oven.
- Bake for 10 to 15 minutes or until the edges are brown.
- Remove Dodgers from heat.
Serving
These are great served warm, with butter and/or honey.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!