Daily Archives: October 30, 2020

Foodie Friday: Pumpkin Cornmeal Dodgers

Another recipe flashback perfect for fall! The pumpkin in these dodgers really ups the flavor of a bread similar to corn bread. This recipe is based on an old southern recipe handed down through several generations, and could go either savory or sweet.

Pumpkin-Corn Meal Dodgers

1½ cups cooked pumpkin

1 teaspoon salt

1½ cups corn meal

3 tablespoons shortening

2 tablespoons syrup

  1. 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.
  2. Have mixture just soft enough to take up by spoonfuls and pat into flat cakes in the hand.
  3. Place on a griddle or greased baking sheet and bake about 20 min. in a hot oven (I did 350*).
  4. 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.
  5. Also cooked or baked sweet potato may be used as a substitute for pumpkin.

Featured in the “Farmers’ Bulletin,” 955 Use of Wheat-Flour Substitutes in Baking, March 1918

These we so quick and easy to pull together! Everything was something I have on hand in the fall. The only change I would make is the cook them in a skillet. I don’t think the baking sheet I use browned them enough. Cooking them on the stove in a bit of oil would also be good!

As an added bonus, they also reheated nicely in the toaster and were delicious with the Raspberry-Apple Butter I also made 😉