Corn Dodgers history stretches back before John Wayne’s “True Grit”.
“Dating back to the 1800's, 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.
“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."
“Looks like balls of cornbread. He says his Chinese Houseboy cooks them in big ladles of Coon Meat Grease.
I’m sure there’s a better way today, though.” (Quote from "True Grit".)
Corn Dodgers (Here's a better way.... but feel free to use "Coon Meat Grease" if you so desire)
2 tablespoons corn or vegetable oil, divided
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 egg
Tap water
Adjust the oven rack to the middle position and heat oven to 450 degrees. Brush 1 tablespoon of the oil on a rimmed baking sheet.
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.
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-11/2-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 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.)
Makes about 22 Targets.
