Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

Corndodgers




Source of Recipe


� The Settlement Cook Book�


Recipe Introduction


A well known Southern dish that's enjoying a comeback, and I like that!


List of Ingredients




2 cups cornmeal
1 teaspoon salt
2 teaspoons fat (lard)
1 3⁄4 cups boiling water

Recipe



Pour the boiling water over the other ingredients and beat well. When cool, form into thin cakes. Bake 30 minutes in hot oven (400F.) or Dutch oven until crisp. Serve with butter or gravy.