Corn Dodgers from Drums of Autumn

Corn Dodgers from Drums of Autumn & The Winner!

The English had always thought the Scottish Highlanders barbarians; I had never before considered the possibility that others might feel likewise. But these men had seen a ferocious savage, and approached him with due caution, arms at the ready. And Jamie, horrified beforehand at the thought of savage Red Indians, had seen their rituals—so like his own—and known them at once for fellow hunters; civilized men.

Even now, he was speaking to them quite naturally, explaining with broad gestures how the bear had come upon us and how he had killed it. They followed him with avid attention, exclaiming in appreciation in all the right places. When he picked up the remains of the mangled fish and demonstrated my role in the proceedings, they all looked at me and giggled hilariously.

I glared at all four of them.

“Dinner,” I said loudly, “is served.”

We shared a meal of half-roasted meat, corn dodgers, and whisky, watched throughout by the head of the bear, which perched ceremonially on its platform, dead eyes gone dull and gummy.

Drums of Autumn (Chapter 15, Noble Savages)

Corn Dodgers, Johnny Cakes, Corn Pone and Hoe Cakes are are variations on a hot-water corn bread theme.  Although they are cooked using different methods, they all begin with the same basic batter of yellow cornmeal, boiling water, fat and salt.

Claire's dodgers on the trail would have been basic.  I've dolled mine up a bit, because, to tell you the truth, 18th Century corn dodgers would have been hard as bricks almost as soon as they had cooled.  In actuality, leftover dodgers were carried and served 2 or 3 days later -- which I can't even imagine, without a good soaking in milk, stew, even ale -- how their teeth managed, weak and loose already, is a mystery to me.

So I added an egg and a touch of cream for tenderness, a little baking powder for some lightness and cilantro for colour, taste and vitamins.

I like to think Claire would approve of my 21st Century dodgers.


Lacking half-roasted bear meat, we had our dodgers with some beef kebabs and a green salad with tomatos, blue cheese and toasted pecans.  We saved the whisky until after the dishes were done.

Show/Hide Comments


09 Jul 2012 - 2:12pm


Mmmmmm, bacon sounds like it would be good in them!

09 Jul 2012 - 3:27pm


I think the tomatoes would also be quite good. Lots of folks in my neck of the woods also add finely chopped jalapenos and corn to cornbread.

09 Jul 2012 - 9:57pm


These sort of reminded me of trying to make Pesach buns - mostly because of the limited ingredients - which is just matzo meal, hot water, and oil - if you mix them right, they actual rise while baking, making them great for stuffing. I really love reading these recipes, and it ALMOST makes me want to cook *g*!

13 Jul 2012 - 4:45pm


Have you heard of the National Cornbread Festival? It's a quick drive from our house and we try to go every year, it's your classic small town festival and we always have a wonderful time. The town is also home to the Lodge cast iron factory, so you can pop over and buy just about any cast iron cooking utensil that has ever been made (which, of course, goes perfectly with cornbread dishes!). I realize it would be a bit of a drive for you ;) but you should check out the creative recipes on the website! (Although I second Paschendale's comment, jalapeno cornbread remains my all-time favorite!)nn


Thanks for the link, Bri! I'll check it out.

13 Jul 2012 - 8:12pm


These sound so good - and I agree with OutlanderFan - bacon would be a perfect addition to these too =)

22 Jul 2012 - 9:42pm

Kathy C

I baked these a half hour ago. I left the herbs out this time. Yummy...I'm eating one with butter and maple syrup, and a cup of coffee.


That's a delicious sounding breakfast, Kathy!

25 Oct 2012 - 5:33pm


When reading the books I kind of imagined the corn dodgers to be a bit drier version of the hot-water cornbread my grandparents made. They were deep fried (almost hush puppy like). I think these might be as close as I can get without the mess and fat of deep frying.

31 Oct 2014 - 7:45pm


I've never had corn dodgers but it sounds like a recipe that could use a bit of finely diced green onion and some finely diced sweet bell pepper - maybe a red pepper to add some colour

07 Jul 2015 - 5:34pm

Carol Mackey

Was is 2012 wjen you first posted this recipe??? Wow!! Time sure flies when you're "Eating Outlander"!! Seriously, though, your recipes have been an inspiratioon for all of us over the yeare, Theresa!! Can't wait for your cookbook--I want to be on your "preorder list"!! <3 =D


I began I Outlander Kitchen in October, 2011, Carol...time does fly!

07 Jul 2015 - 5:43pm

Carol Mackey

Oops--'i_t_', not 'i_s_', w_h_en, inspirati_o_n, year_s_! Hate when I _do_ that (former teacher--proofread, proofread, proofread!)!

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