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Corn Dodgers

If you’ve never heard of Corn Dodgers allow me to introduce you! This a very old, rural southern recipe served as an accompaniment to cooked greens. You could think of them as cornmeal dumplings!

A corn dodger on a plate with turnip greens.

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Of all the recipes that I post here, the ones that I enjoy the most are the very old, very southern, very traditional ones. And this is one of the oldest I’ve ever done. This recipe for Corn Dodgers takes me right back to my rural southern roots.

Before I started writing this, I did some research on corn dodgers. At least I tried to. Would you believe there’s almost nothing on the internet about corn dodgers? Not this kind anyway.

If you do an internet search for corn dodgers you’ll come up with all kinds of recipes. The majority of them are fried or baked, but the corn dodgers I remember from all those years ago were boiled. You could really call them cornmeal dumplings. And they were always cooked and served with greens.

🌽 What in the World is a Corn Dodger?

I only found two real references online for boiled corn dodgers. One was from Dictionary.com:

1. South Midland and Southern U.S. a small, usually oval cake made of corn bread and baked or fried hard in a skillet.
2. Chiefly South Atlantic States and Eastern Virginia. a boiled dumpling made of cornmeal.

And the second was from thefreedictionary.com:

a small cornmeal cake either baked or fried or boiled as a dumpling.

I did also find one other reference to boiled corn dodgers in the Amazon preview of a book titled “Appalachian Folkways.”

It appears that the boiled variety is not so common, but it’s definitely what we were served as corn dodgers in our household.

These delicious little corn dumplings are a perfect accompaniment to a pot of greens. My favorite is turnip greens, but they’re just as good with mustard greens or collards.

I really hope you’ll try this recipe if for no other reason than curiosity. You just might find that you’ve discovered a new southern comfort food treasure to add to your recipe box :-)

❤️ Why You’ll Love This Recipe


  • A unique part of our southern foodways.
  • Very easy to make with common ingredients.
  • So tasty! If you like dumplings, you’ll like corn dodgers.

🛒 Ingredient Notes


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  • Cornmeal – I prefer finely ground white cornmeal for most recipes and it’s a must for this one. Coarser textured cornmeals won’t hold together when cooked in this way. My preferred brands include Arnett’s and Palmetto Farms.
  • Green Onion – The green onion is totally optional. Indeed, old fashioned southern cooks would not have included it in this recipe but I like the little bit of additional flavoring it gives. Leave it out if you like.
  • Pot Likker – That’s simply the broth in the pot when you cook greens.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make Corn Dodgers


Cook the Greens

Start by cooking turnip greens following your usual recipe. About 45 minutes before serving, make the corn dodgers.

Mix the Dough

Mix the cornmeal, salt, pepper, and onion in a medium bowl. Add pot likker, starting with about 3/4 cup to make a stiff dough.

❓ What is Pot Likker?

Maybe I should explain what “pot likker” is? Well, it’s just the liquid that the turnip greens have been cooking in! And, trust me, it’s some delicious broth. Oh. My. Word. I could make a whole meal off a bowl of pot likker and crumbly cornbread. “Likker” is a corruption of the word liquor.

Form the Corn Dodgers

The dough should be stiff enough that it easily holds together. If you’re familiar with southern cornbreads, it’s a bit thicker than corn pone dough. I hope you can see from the photo how stiff that dough is. It’s moist throughout but not watery at all.

Using about 2 tablespoons of dough for each dodger, shape the dough into rolls about twice as long as wide (see above).

Cook the Dumplings

From the pot of turnip greens, remove 3 cups of pot likker (okay, broth) and place it in a medium saucepan. Bring to a boil over medium high heat. Drop in the dodgers and lower the heat to a simmer.

Cook slowly until the corn dodgers are done through, about 30 minutes, turning them over a few times. Serve with turnip greens and additional pot likker.

A serving of corn dodgers and turnip greens.

🍚 How to Store


Store along with leftover greens, completely cooled, in a tightly closed container in the refrigerator for up to 4 days. Reheat in simmering leftover pot likker over low heat.

🍽️ Serving Suggestion


Corn dodgers and greens make one of the most perfect of old-fashioned southern dinners when served with fried chicken or fried pork chops and perfectly seasoned black-eyed peas. Add a glass of sweet iced tea and a slice of chocolate little layer cake for dessert.

❓ Questions About Corn Dodgers


My dodgers fell apart. What did I do wrong?

It’s really hard to say without being in your kitchen with you, but you could have (1) used the wrong kind of cornmeal, (2) had your batter too thin, or (3) your cooking liquid could have been boiling too rapidly. Or all three.

Can I just use any kind of cornmeal? What about Jiffy?

The type of cornmeal for this recipe is very specific – plain, finely ground white cornmeal. You’ll need that type of cornmeal for the mixture to become firm and hold together during the boiling process. You will not get the same results with coarse (or even medium ground) cornmeal or yellow cornmeal, nor cornmeal “mix” or a boxed mix like Jiffy. They simply won’t work.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Corn dodgers are a very old Southern recipe served as an accompaniment to turnip greens. They are similar to a cornmeal dumpling. https://www.lanascooking.com/corn-dodgers

Corn Dodgers

Corn Dodgers are a very old, rural southern recipe served as an accompaniment to cooked greens. You could think of them as cornmeal dumplings!
5 from 11 votes
Print It Rate It Save
Course: Side Dishes
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 80kcal
Author: Lana Stuart

Ingredients

  • 1 cup plain, finely ground white cornmeal
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons finely chopped green onion
  • 4 cups broth from turnip greens (may use more broth)

Instructions

  • Cook turnip greens following your usual recipe or use mine (linked here). About 45 minutes before serving, make the corn dodgers.
  • Mix the cornmeal, salt, pepper, and onion in a medium bowl. Add broth starting with about 3/4 cup to make a stiff dough.
  • Shape the dough into rolls about twice as long as wide.
  • From the turnips, remove 3 cups of broth and place in a medium saucepan. Bring to a boil over medium high heat. Drop in the dodgers and lower the heat to a simmer. Cook slowly until done through, about 30 minutes, turning the dodgers over a few times.
  • Serve with turnip greens and additional “pot likker.”

Notes

* “Pot likker” is the liquid, or broth, that the turnip greens were cooked in.
  • Store along with leftover greens, completely cooled, in a tightly closed container in the refrigerator for up to 4 days. Reheat in simmering leftover pot likker over low heat.

Nutrition Information

Calories 80kcal | Carbohydrates 15g | Protein 2g | Fat 1g | Saturated Fat 1g | Sodium 292mg | Potassium 93mg | Fiber 2g | Sugar 1g | Vitamin A 15IU | Vitamin C 1mg | Calcium 4mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on November 1, 2013. It has been updated with additional information.

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90 Comments

  1. Brenda Woodard says:

    Thank you so much for the research and the recipe. I have my greens cooked and plan to make the dodgers later today. This is a very vivid memory of my years at home with my parents and siblings.
    God bless you!!

  2. 5 stars
    Hi Lana. I’m 79 years old, and haven’t had Corn Dodgers in Pot Likker in years’ My Grandmother use to make them in South Arkansas all the time. Thought I would pass on to you her method of making them. She made them exactly like “Hot Water Cornbread”, but instead of frying them in oil, she would slip them into the greens (Turnip, Mustard, Collard, or Cabbage) pot likker, and cook them along with the greens. Because of the long simmer time, the Dodgers cooked just fine without having to boil them I don’t ever remember hers falling apart. Maybe it was because the boiling water used to make them helped them stick together better. Guess I’m going to have to try my hand at making them now. Thank you so much for bringing back a happy childhood memory of my Grandmothers cooking.

    1. You’re welcome, Michael. I do hope you’ll cook some corn dodgers and that they turn out just like you remember them.

  3. I love that you have this recipe. I’m new to the SC from the West Coast and wanted to try my hand at some older recipes. I have a Southern Cookbook from 1939 that I found in an old abandoned conex box in Portland, Oregon quite a few years ago. Thank goodness I saved it! I opened it up and saw a recipe for Pork Likker and then Corn Meal Dodgers that they said was served with it. The recipes are rather scant and require you to know a thing or two about how to prepare certain things. They also have obscure measurements at times. So I wanted to make sure I got it right.

    Thank you for your wonderful recipes! I’m book marking for this new culinary chapter in my life.

    1. So happy that I could provide a modernized recipe for you, Rachel! Welcome to the south and our very rich culinary heritage!

  4. My dodgers came apart in the water. Were they too wet? Was the boiling water too high?
    Jeff

    1. Without being in your kitchen with you, it’s almost impossible for me to say what went wrong. You could have had your batter too thin or your cooking liquid could have been boiling too rapidly. Or both.

  5. My grandmaw Pansy from Salter Path North Carolina cooked these in the collards just about everytime she made a pot. She also cooked them in a pot neckbones , riblets and rutabagas. Stewed flounder and I think maybe even stewed conchs. Miss her cookin everyday. Iv never met anybody outside of my family that has eat any. Grandmaw called them dough dodgers. Hard to beat! Thanks for the help couldnt remember how she made them. Can’t wait to try myself. Maybe I’ll be able come close to hers!

  6. 5 stars
    This is almost identical to the way my beloved Aunt Gracie thought me almost 50 years ago! The only difference is we added about a 1/2 tsp. Baking powder per cup of cornmeal. This really brought back many memories for me! However in our family we called them “pot dodgers” 😄It was always my favorite things about turnip greens (and bacon or ham hocks).

    1. Aw, I’m really glad I could help you recall a good memory. I hope you’ll make some “pot dodgers” for yourself soon.

  7. Thank you for sharing this. I grew up in the rural Deep South, and turnip greens with corn dodgers were one of my favorites. Years later, I have not encountered another person who knows what this is – even though I still live in the south. I’ve never been successful in making this myself but I’m going to try again.

    1. You’re welcome, Anne. I’ve only met a few people who’ve ever had corn dodgers like this. Most people think corn dodgers are little rounds of fried cornbread but that’s not the way I know them. Hope you make some soon and enjoy them!

  8. L.F. Thornton says:

    I am eager to try this recipe. Actually, I was looking for a recipe for the corn dodgers my dad made in Texas when I was a child in the 50s. It was more like a cornmeal pancake cooked in a skillet. I knew that they were eaten by cowboys on the range in Texas, and were even mentioned in a cowboy song called “Diamond Joe.” “His bread it was corn dodgers, his meat I couldn’t chaw,” etc. Anyway, I was told they were called corn dodgers because cowboys chunked them at each other. Don’t know about that. But I am guessing they traveled from Southern culture to the chuck wagon on the range, and maybe without the turnip greens juice — but that sounds good and I will try it!!

  9. 5 stars
    I can’t thank you enough for having this recipe. As a child in rural S.C. I would come home from school and smell the turnip greens cooking I knew that we would have corn dodgers for dinner. That smell has haunted me for a long time and I just wasn’t able to find a recipe for them. I want my children to learn to make them as well.

    1. You’re welcome, Alice. When I was writing this recipe, I couldn’t find anything at all about corn dodgers on the internet. And the things I found were for fried cornbread rather than the corn dodgers I remember my mother making. I love this recipe, too, and I hope others carry it forward to be enjoyed by new generations.

  10. Denise from South Georgia says:

    5 stars
    Great and easy recipe. Just like my mother in law used to make years ago. I cooked mine in with the turnip greens. May want to cut back on salt in them if you are salt conscious.

  11. Wanda Stracener says:

    My mother made corn dodgers with her greens sometimes and it sure was good. My favorite was when she would put them in beef stew….that was certainly a treat! Thank you for keeping the old timey recipes alive!

  12. Tried making these but mine fell apart. What did I do wrong?

    1. Lana Stuart says:

      It’s really impossible for me to say exactly what went wrong without being in your kitchen with you while you were cooking, but my best guess would be that the dough was too wet.

    2. My grandmother made these a bit differently…she mixed a bit of selfrising flour in with the cornmeal. They were then laid on top of green beans seasoned with a chunk of country ham and soaked up the flavor as the beans finished cooking…yummy!

      1. Lana Stuart says:

        That sounds good, too!

  13. Michele Mansfield says:

    I am reading Hicks Finn and he mentioned corn dodgers, and my google search brought me to your recipe! Will definitely have to try it!

    1. Michele Mansfield says:

      Typo …Huck Finn!

  14. The first time I heard of corn dodgers was from John Wayne’s Rooster Cogburn mentioning them in the the movie True Grit. They were also mentioned in the True Grit novel. In this case, they were probably fried in grease but no one can say for sure.

  15. I make dodgers to put in clam chowder. Just cornmeal and enough water to make the dough thick. Pat it out in my hand so each dodger has a three finger imprint. Some of them come apart when you put them in the boiling clam chowder, but they just make the chowder nice and thick. An older friend of mine told me if they’re made out of cornmeal they’re dodgers, if they’re made out of flour they’re dumplings. Either way they’re good.

  16. Helen Martin says:

    I cannot believe I found this recipe! I have eaten this all my life and have found few people who even knew what I was talking about. I have had mine fall apart a little bit but it just taste great. Thanks for publishing this recipe!

    1. Lana Stuart says:

      It was really difficult to find any information on corn dodgers when I was writing this post. I’m glad I could preserve the recipe for other folks to find.

      1. I’m so glad too. I have searched for years to find a recipe for “cornmeal dumplings”. I didn’t know them by “dodgers”. I have tried a few times by trial and error from the memory of my grandmother making them and dropping them in boiling ham broth. I hope this recipe helps. I’m trying them tonight. She was a Stuart, btw.

  17. cindy dixon says:

    My Granny used to make these for me with the pot licker from greens. They were so good! She was born in the 1800’s and cooked so many good meals for us.

  18. I found your recipe from a google search for “corn dodgers with turnip greens.” My grandmother made them and I don’t remember having them often, but boy they were good! I never had them anywhere else. Her turnips were just a few tops and roots and lots of pot liquor. It’s good eating! It’s a trick to make them hold together while cooking. I think the fine ground meal as opposed to medium grind is probably important. I’m trying tonight with some turnips and rutabaga greens.

    Thanks for sharing!

  19. Thank you for this recipe! I’ve never had corn Dodgers and just learned about them from my dad a few days ago. He said his mother put them right in the pot of greens to cook. Apparently she did that a lot when he was growing up. I never remember having it at her house. Anyway, Daddy gave me general instructions and I’m glad to have your recipe to help as I make these this weekend. A hard freeze is coming and I’m picking greens today!

    1. Lana Stuart says:

      You’re very welcome, Sandra! I cook them in the pot with the greens sometimes, too. I really hope you enjoy them! I’d love to hear back from you after you make them.

      1. I made corn Dodgers per Daddy’s instructions, but too much of the meal fell off the Dodgers and my greens and Dodgers looked liked they were swimming in cream of wheat. I think I also didn’t have the dough stiff enough. I’m going to try again, though!

  20. THANK YOU! I bought some collards and some turnip greens at a roadside stand, and remembering my Granny Godwin’s corn dodgers, looked online for a recipe. I don’t think she used green onion or onion of any kind, and my brother just stopped by and said, no she didn’t. But otherwise, this is how she made hers. No way were hers baked or fried. I’m saving this for my kids so they’ll know how to make them.

    1. Lana Stuart says:

      You’re welcome, Denise! My mother and grandmother don’t use green onions in theirs, either. I just added them for some color and a little extra flavor. You can certainly leave them out.

  21. Here is an interesting excerpt from Hall’s Journal of Health back from around the late 1850s to 1860:

    “A corn-dodger is not now what it used to be. Originally it was a corn-meal dumpling. In very early Kentucky times, the universal dinner, winter and spring, at every farm-house in the State, was a piece of middling bacon, boiled with cabbage, turnips, greens, collards or sprouts — cabbage-sprouts — according to the season. The pot, if the family was a large one, contained about ten gallons, and was nearly filled with clean pure water: the middling and the greens were put in at the proper time, to give them a sufficient cooking. Almost always the cook would make with water and corn-meal and a little salt, dough-balls, throw them into the pot, and boil them thoroughly with the rest. These were called dodgers from the motion giving them by the boiling water in the pot. They eat very well, and give a considerable variety to a dinner of bacon and collards.”

    The author was lamenting that this practice was going away and dodgers became known mostly as a baked good. The baked one is his words “is not a veritable first-rate dodger, unless when on the table it bears the impress of the cook’s fingers on it, in placing it in the oven to bake.”

  22. Celia Bray says:

    My Granny use to make these but she called them “po” souls or poor souls. I have thought about them so often and could never find a recipe. She said they were called that because many poor people in the South could afford the ingredients to make them. I am 67 years old and the last time I had these were about 50 years ago. Thanks so much for publishing this recipe.

  23. Having developed a keen interest in Southern cooking/recipes especially older authentic, I was intrigued with your recipe as well as your mention of not having much luck finding much info about it online. I thought I’d let you know I was able to find quite a few links/references to Corn Dodgers by using the wording ‘pot likker corn dodgers & pot liquor corn dodgers in my search. Interesting to see most all recipes I found were quite identical to yours save for a few calling for the addition of 2 tablespoons melted butter or shortening. I also found a link to a cookbook preview that had a pot likker corn dodger recipe similar to yours. If you’re interested, the book title is THE SOUTHERN COOKBOOK OF FINE OLD RECIPES, by Lillie Lustig, S. Sondheim, & Sarah Rense. There’s quite a few editions of the cookbook available on amazon, different years printed etc., but the year of the book & recipe preview I found online was dated Dec. 15th. 2007 & published by Applewood books. The book is available new and used (paperback) and ranges in price approx. $5 – $9. I’d add the link but not sure if it would work here. If you’d like the link just let me know and I’ll email it to you.

  24. Terri Kosloski says:

    OMG, I have thought of these ( we just called the cornbread dumplings) many times over the years. My “Nanny” used to put these in her collard greens and her cabbage. At first I hated them but as I got older I loved them. I think I will have to give them a try. Thank you so much.

  25. Bonnie Pavel says:

    These sound good, I might try them later. We used to have corn dodgers when I was young, but they were always fried. Thanks for the recipe.

  26. How I love your Southron ways, Lana!

  27. Shull Vance says:

    My grandparents were born in the late 1800’s and raised my brother and I
    on their Mississippi farm. Mama (our grandmother) would fix boiled corn dodgers either with boiled pig feet smothered in simi-thick broth, or with turnip/muster greens boiled in the pot likker. These 1950’s meals were a favorite.

    Thanks Lana

  28. I read about pot dodgers in a book entitled Beulah Land.
    Thanks for the info. My e-mail is broken. bev

  29. doug roberts says:

    great article. my mom and grandmother made these and they were always cooked in the broth of ham. however, diced turnips with the greens were very often the accompaniment. there were no onions in them but that is definitely something i am going to do next time. if anyone decides to boil their cornmeal dodgers in ham broth, back off on the salt or you’ll be guzzling water all night. many thanks, lana.

  30. nancy mclendon says:

    Hi,
    This is the first time I have seen this old recipe in writing. I write “hubs” for hubpages, and as my grandmother’s recipe is similar to yours, I would like to write her recipe (she didn’t use onions in hers—but I like the onions) for my blog on hubpages. However, I would like to acknowledge the interesting research you have done on this recipe and link to your website because of the history and the similarity to my grandmother’s recipe. I am quite careful of copyright, so when I get my “hub” finished, I would like to send it to you for your approval of my referencing your work. I really enjoy your site. You can read my “hubs” at hubpages dot com . Then type in a search for simondixie. That’s my user name. I have about 30 articles so far on all subjects. Thanks!
    nancy mclendon

    1. Lana Stuart says:

      Hi Nancy – feel free to reference the material but please do not reproduce the recipe in full on Hubpages. A link back is great, though.

  31. Interesting… My Nana made the fried corn dodgers or as my Momma calls it ‘hot water cornbread’. It was a staple on our family meals at my grandparents. I usually ONLY make them on Thanksgiving. I might have to try this, however, as an accompaniment to greens– which my Yankee husband simply can not handle!

  32. Sonya Walker says:

    THANK YOU! THANK YOU! THANK YOU! For this recipe. My 92 year old grandmother made these when I was younger. I didn’t think about them for years. When I asked her about the recipe she could not remember it. She didn’t write her down her recipes nor measure anything. I thankfully got some of them from her when I got married but some she never remembered. :(

    1. Lana Stuart says:

      You’re welcome, Sonya! I had never seen this recipe written down and could not find it on the internet, either. I love making these old recipes and putting them online so that they’re saved for future generations!

  33. I make these like Mama did. She just laid hers ever so gently on top of the turnips while they were cooking. I do the same and they turn out great

    1. Lana Stuart says:

      My mama does them like that too, William. They’re so good, aren’t they?

      1. I have eaten Mrs India’s cooking many times…as I am sure you ate Frances Lane’s cooking. Both were great cooks

        1. Lana Stuart says:

          Oooohhhhh….okay! So, that’s you Bill?!

        2. Lana Stuart says:

          Oooohhhhh….okay! So, that’s you Bill?! Wouldn’t have known just from your email address.

  34. I recall Corn Dodgers my Mom made when she made Greens of ANY sort…she fried hers so of course those are the ones I’ll do when I make Greens, but you do have my curosity up…hafta try them…Thanks for all your postings!

  35. My grandmother made these. She did not put the onion in hers, nor have I. Most do even know what you talking about..corn dodge. My girls love them. My dad only gets them, when I make them. Only made them with turnips or turnips and mustard greens mixed. This almost as southern as you can get…Enjoy

  36. Sandy Ethridge says:

    These sound very similar to Hush Puppies – corn meal dumplings that are served withy greens instead of fish.

    1. Lana Stuart says:

      The ingredients in the mixture are similar, Sandy, but it’s slightly stiffer than hush puppy dough. Also, it’s steamed and not fried like hush puppies are.

  37. Went searching for a recipe for corn dodgers tonight, as my husband talks about how good his Mom’s used to be. I usually fry hoecake cornbread to eat with greens but will try my hand at these sometime. You are right–not much on the internet about corn dodgers!

    1. Lana Stuart says:

      I hope your husband enjoys the corn dodgers, Sara. I don’t make them very often, but when I do we just gobble them up!

  38. Thank you for sharing this recipe, my grandmother made these often with cracklin bread. Hers were shaped like doughnuts and they were one of those dishes that didn’t have a recipe written down. I have never tried to make corn dodgers or cracklin bread but with your recipe I will try. Now I am on the hunt for a “Butter Roll” recipe, another unwritten favorite. Glad I found you. Southern Food = Good Memories!!

    1. Lana Stuart says:

      You’re so welcome for the recipe, Christa! I hope you’ll try them and they turn out like your grandmother’s!

  39. I never heard of these but they have a cute name and they sound yummy!

    1. Lana Stuart says:

      Thanks, Dina. They really are delicious!

  40. These do sound good with greens, but I’m wondering if you think they might do well enough in …. beans??? – more of a soupy bean soup?

    After all, I’m feeling like trying these tomorrow, but I haven’t got any greens in the house right now… (we ate ’em up a’ready!).

    If it would be better to wait until I get to the store again, well, that’s what we’ll do, but I’m just wondering what you might think about corn dumplings in beef broth with loads of onions, garlic, and brown beans ?

    1. Lana Stuart says:

      I really don’t know, Lorraine. I’ve only ever cooked these with greens. If you try it, let me know how it works out!

  41. Jean Campbell says:

    I am about to make Corn Dodgers. When I saw the post this morning I was set one fire. My from-Tennessee neighbors used to talk about cornmeal dumplings.

    I plan to add some poultry seasoning or a little thyme to mine so they’ll be more like chicken and dressing. My turnips or maybe it’s mustard are cooked in chicken broth.

    1. Lana Stuart says:

      Hope you enjoy them.

  42. Lana, this was one of Grandmother Lofton’s recipes. She used to make them up and cook them in the juice of the turnips. If they did not have much liquid, she would lay them on top of the greens. I never could make them stay together. They would fall apart and make a big mess in the pot of turnips. you did a good job with these.

    1. Lana Stuart says:

      I didn’t know where the recipe came from, but that makes sense. It’s a really old recipe that most people these days have never heard of.

  43. Cindy Suminski says:

    My mom used to put these on top of the greens and let them simmer til done. The flavor was absorbed by them and they were yummy!

    1. Lana Stuart says:

      My mom does it that way, too. I mix some of the pot likker into the dough and then simmer in more of the pot likker so they’re really flavorful. I had not made these in probably 20 years but, for some reason, started thinking about them recently and just couldn’t rest until I had made a batch!

  44. gloria patterson says:

    You got me this time I have never saw or heard about corn dodgers before. I called my mother she is a true TN southern woman and has never had these. Before the day is over she will be calling her brother or sister to find out if they have had corn dodgers before. You know I just may have to make these this weekend :-) and share with my mother.

    1. Lana Stuart says:

      I do hope you’ll try them, Gloria! If you like Southern food, you’ll love these…promise.

  45. These sound so comforting. Perfect for the kind of weather we’ve been having!

    1. Lana Stuart says:

      These are perfect Fall season food, Shaina! We always had them with greens which came into season about the time of the first frost in November.

  46. I’ve never heard of these either, Lana… I’m an East Coast girl, so that might be the problem :) Pinning and Stumbling. xo

    1. Lana Stuart says:

      Thanks for pinning and stumbling, Kelly! I knew this would be one of those recipes that few people had ever heard of, but those are the ones that I enjoy sharing the most!

  47. Angie | Big Bear's Wife says:

    I’ve never heard of corn dodgers! But I do love southern recipes! yum!

    1. Lana Stuart says:

      This one is about as Southern as it gets, Angie!

  48. Dear Lana – Loving all you recipes . . . and particularly loving your vivid description accompanying each one . . . descriptions of family and days gone by. So very nostalgic . . . as well as “hunger inspiring”. Excuse me while I drool ! ! !

    1. Lana Stuart says:

      Thanks so much, Rosie! I just love making all the old, old recipes. I want to keep them alive for young people who’ve never had them.

  49. Barbara | Creative Culinary says:

    Funny but when you talk about boiling them it just didn’t sound all that good but then exactly what am I doing when I make dumplings for my chicken soup. Why I guess I’m boiling them! They sort of sit on top of the soup and I might have said ‘steam them’ but yeah, boiling it is!

    I admit too I have never heard of these Lana and I heard and tried a lot in my 10 years in Raleigh…love that you’ve shared something new. I’m not much of a greens fan but I might have to try these with a veggie soup; bet they would be great.

    1. Lana Stuart says:

      That’s exactly what they are Barb – cornmeal dumplings! Very tasty ones, too!

  50. Kim Haywood says:

    Thank you Lana for this recipe! My husband Bo, loves to cook Corn Dodgers when cooking greens. He says it takes him back to the days of grandma’s kitchen and feeling like he is with her just one more time!

    1. Lana Stuart says:

      You’re welcome, Kim! I hope you and Bo will cook up a big pot of greens and corn dodgers and enjoy them while remembering all the family members who are no longer with you.

      BTW – I was going through my recipe box a few days ago and I found a handwritten recipe you gave me years ago at FFM for chicken pot pie. It still sounds delicious!