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Recipe: Kentucky Corn Dodgers (BH&G Cookbook, 1930)

Breads - Assorted
KENTUCKY CORN DODGERS

3 cups cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons shortening
Buttermilk (as needed)

Sift together all the dry ingredients. Rub in the shortening. Add just enough buttermilk to bring the mixture to a handling consistency.

Shape into small flat cakes, place on a greased baking sheet.

Bake in a hot oven (400 degrees F) until golden brown.

From: Recipelink.com
Source: Better Homes and Gardens Cookbook, 1930
MsgID: 017944
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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