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
- 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 (I did 350*).
- 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.
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 😉