One day, while I was relaxing and writing up in the mountains of North Carolina, my friend Mary served corn dodgers with lunch. I really enjoyed both the taste and the crispy crunch—especially since they were baked and not fried. They have become a favorite of mine because they are fast and easy and quite versatile.
- 1 cup cornmeal, fine grind
- ½ tsp sea salt
- 1 cup boiling water
- 1 Tbsp coconut oil
Variation: If you want more of a Southwest taste add 1/8 tsp cayenne pepper. If you want more of a Mediterranean taste, add 1/8 tsp of turmeric. If you want a more herbal taste, add 1/8 tsp parsley flakes or another favorite herb. If you love onions, add 1 Tbsp dried minced onion to the boiling water and coconut oil.
Place cornmeal and sea salt in a bowl. Mix well.
Mix coconut oil in one cup boiling water. Pour boiling water/oil into the cornmeal/salt, stirring constantly with a fork or whisk.
Drop 12 small mounds of the batter onto a cookie sheet sprayed with coconut oil. Using a fork, mash the mounds until very thin.
Place cookie sheet in an oven preheated to 400° F and bake for 30 minutes until crisp and browned.
Remove from the oven. Eat plain or serve with hummus or salsa or a dab of honey or maple syrup.