Corn Dodgers are a very old, rural southern recipe served as an accompaniment to cooked greens. You could think of them as cornmeal dumplings!
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Ingredients
1cupplain, finely ground white cornmeal
1teaspoonsalt
¼teaspoonground black pepper
2tablespoonsfinely chopped green onion
4cupsbroth 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.