Corn Dodgers

Petits Pains de Mais

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Indian Meal
  • A Tablespoonful of Lard
  • A Teaspoonful of Salt


Scald the meal with boiling water. Add the melted lard and the salt. Use sufficient boiling water to make a very stiff batter or soft dough. Then take up a handful of the mixture, and mold it with your hands into oval mounds, tossing the cake of dough lightly between your hands in a dexterous manner, and leaving the impression of your fingers across. Bake the Pones thus formed in a quick oven. They may be served at dinner, and are delicious when properly made.