CookEat Recipe
Cornmeal Dodgers
Twelve oval baked cornmeal pieces filled with butter.
Method
Steps
Step 1
Boil one pint milk with salt, gradually whisk in half-pound cornmeal and cook six minutes. Add ounce butter, ONE yolk and nutmeg, mix one minute to safe egg-cornmeal endpoint; cool promptly under control.
Step 2
Divide into TWELVE oval portions, set on lightly buttered sheet, baste with measured actual melted butter, bake slack oven twenty-minute guide until set.
Step 3
Split each without detaching, spread recorded extra butter into each, serve without direct napkin contact.
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