Corn Dodgers

1. 1

   To the sifted corn meal and salt, add enough cold water to form a stiff dough.

2. 2

   With the hand first dipped in cold water, form into rolls (dodgers) about 4 inches in length and 1-inch in diameter.

3. 3

   Place on a hot baking pan greased with a little margarine.

4. 4

   Put a small lump of margarine on each dodger and bake in a hot oven (425u00b0) until a rich brown and very crisp.

5. 5

   Margarine on top insures a golden brown crust.

6. 6

   Yields 8 to 10 dodgers.

No additional tips available.