Ingredients
| 2 |
tablespoons corn or vegetable oil |
| 2 |
cups yellow cornmeal |
| 1 |
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 |
large egg |
Directions
- Adjust the oven rack to the middle position and heat the oven to 450 degrees. Brush 1 tablespoon of the oil on a rimmed baking sheet.
- 2. 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.
- 3. 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 1-1/2-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 1 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.)
Categories
Breads
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