Saturday, January 5, 2008

Corn Dodgers

These are cute little things that my boys will gobble up. Sometimes I serve them with fried chicken or chili or just by themselves with honey butter.

Corn Dodgers
1 tablespoon corn oil (or vegetable oil)
2 cups yellow cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups water , plus extra for forming dodgers
1 cup buttermilk
1 tablespoon unsalted butter
2 teaspoons baking powder
1 large egg

Honey Butter
8 tablespoons unsalted butter , softened
1/4 cup honey
1/8 teaspoon salt

1. For the corn dodgers: Adjust oven rack to middle position and heat oven to 400 degrees. Spread oil on rimmed baking sheet.
2. Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Heat water, buttermilk, and butter in large saucepan over medium-high heat until just simmering. In slow, steady stream, whisk cornmeal mixture into liquid. Reduce heat to medium-low and cook until mixture begins to bubble, about 6 minutes. Remove from heat and cool until warm, about 10 minutes.
3. Whisk baking powder and egg in small bowl, then stir into cornmeal mixture. Fill medium bowl with tap water. Scoop out 1/4 cup mixture and, using wet hands, form into 4 by 1 1/2-inch loaf shape. Place on prepared baking sheet and repeat with remaining mixture, spacing dodgers about 1/2 inch apart. Bake until deep brown on bottom and golden brown on top, rotating pan halfway through baking, 25 to 30 minutes. Transfer corn dodgers to rack to cool.
4. For the honey butter: Meanwhile, mix all ingredients in medium bowl until smooth. Serve corn dodgers, split open, with honey butter. (Corn dodgers can be refrigerated for up to 2 days; reheat on baking sheet in 350-degree oven.)

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