If you’ve never heard of Corn Dodgers, allow me to introduce you! This is a very old, rural Southern recipe served as an accompaniment to cooked greens. You could think of them as cornmeal dumplings!
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 my mama’s kitchen were boiled. You could really call them cornmeal dumplings. And they were always cooked and served with greens.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 8
Primary Ingredient(s): White cornmeal, green onions, broth from turnip greens
Skill Level: Easy
What in the World is a Corn Dodger?
I only found two credible 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 :-)
What You’ll Like About This Recipe
- It’s a very old and unique part of our southern foodways.
- Very easy to make with common ingredients.
- So tasty! If you like dumplings, you’ll like corn dodgers.
WHAT PEOPLE ARE SAYING …
“This is almost identical to the way my beloved Aunt Gracie thought me almost 50 years ago!”
— Penny
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.
The complete ingredient list with detailed measurements is included in the printable recipe card 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 to 4 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.
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
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.
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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Corn Dodgers
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.1 cup plain, finely ground white cornmeal, 1 teaspoon salt, ¼ teaspoon ground black pepper, 2 tablespoons finely chopped green onion
- Shape the dough into rolls about twice as long as wide.
- From the turnips, remove 3 to 4 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.4 cups broth from turnip greens
- Serve with turnip greens and additional “pot likker.”
Notes
- 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
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.
— This post was originally published on November 1, 2013. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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!
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. :(
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!
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
My mama does them like that too, William. They’re so good, aren’t they?
I have eaten Mrs India’s cooking many times…as I am sure you ate Frances Lane’s cooking. Both were great cooks
Oooohhhhh….okay! So, that’s you Bill?!
Oooohhhhh….okay! So, that’s you Bill?! Wouldn’t have known just from your email address.
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!
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
These sound very similar to Hush Puppies – corn meal dumplings that are served withy greens instead of fish.
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.
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!
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!
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!!
You’re so welcome for the recipe, Christa! I hope you’ll try them and they turn out like your grandmother’s!
I never heard of these but they have a cute name and they sound yummy!
Thanks, Dina. They really are delicious!
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 ?
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!
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.
Hope you enjoy them.
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.
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.
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!
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!
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.
I do hope you’ll try them, Gloria! If you like Southern food, you’ll love these…promise.
These sound so comforting. Perfect for the kind of weather we’ve been having!
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.
I’ve never heard of these either, Lana… I’m an East Coast girl, so that might be the problem :) Pinning and Stumbling. xo
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!
I’ve never heard of corn dodgers! But I do love southern recipes! yum!
This one is about as Southern as it gets, Angie!
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 ! ! !
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.
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.
That’s exactly what they are Barb – cornmeal dumplings! Very tasty ones, too!
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!
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!