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Corn Dodgers




Source of Recipe


My mother, Jewel Ashworth


List of Ingredients




2 Cups Whole Ground Self-rising Cornmeal
1/4 Teaspoon Baking Soda
2 Tablespoons Melted Shortening
1 Cups Plus 2 Tablespoons Buttermilk


Recipe



Preheat oven to 450 degrees. Grease a large black iron skillet and place in oven to heat.

Measure cornmeal and soda into a bowl; add melted shortening and buttermilk. Beat thoroughly to blend.

Dip hands into bowl of cool water and shape mixture into golf-ball sized rounds; pull fingers across the top to shape into disks, leaving ridges on top. Place in hot skillet and bake about 25 minutes, or until dark brown and crusty.

YIELD: 10 to 12 corn dodgers