This is the last recipe for Oregon Archives Month … We hope you’ve enjoyed all these delights, and have even tried your hand cooking a few of them. They represent a small slice of what is in our collection, so if you have a hankering for some more, please contact us and we can set you up with more than you bargained for!
Pumpkin-Corn Meal Dodgers
Based on an old southern recipe handed down through several generations.
- 1½ cups cooked pumpkin
- 1 teaspoon salt
- 1½ cups corn meal
- 3 tablespoons shortening
- 2 tablespoons syrup
- To the pumpkin, which has been cooked very tender and mashed free from lumps, add the salt, syrup, melted shortening, and corn meal and mix thoroughly.
- Have mixture just soft enough to take up by spoonfuls and pat into flat cakes in the hand.
- Place on a griddle or greased baking sheet and bake about 20 min. in a hot oven.
- If desired, the corn meal may be added to the hot pumpkin and allowed to steam with it for 10 minutes before adding the other ingredients.
- Also cooked or baked sweet potato may be used as a substitute for pumpkin.
Farmers’ Bulletin 955 Use of Wheat-Flour Substitutes in Baking March 1918
