A Corn Dodger is made of corn meal, all right, plus a little salt and water or milk, and then fried in a hot skillet, three or four at a time, and it’s perfectly delicious, especially served hot at breakfast.
Why it is virtually unknown north of the Mason-and-Dixon line is a mystery, as it is very filling and cheap.
But what this comestible is or was supposed originally to “dodge” is beyond my comprehension, unless, possibly, its creator contrived it as a “dodge” to cover a shortage of another breadstuff.
Earliest available record carries it only to the 1830’s, but we have little doubt that Southern tables knew it long before that.
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