Chili Cheese Corn Dodgers

The making of this recipe was inspired by having more random ingredients leftover in the cupboards. Some more random ingredients that you buy for a recipe, like Joy the Baker’s lush baked polenta, or to add some texture to shortbread. Anyhow, the end result is a big bag of cornmeal in my cupboard, so if you pair that with the couple of green chilis and lump of cheese in the fridge….

Chili Cheese Corn Dodgers Recipe – taken from The Old West Baking Book by Lon Walters

Ingredients – makes approximately 15.

2 cups yellow cornmeal

2 tbsp butter or margarine

1/2 tsp salt

1 tbsp sugar

2 cups milk

1 tsp baking powder

2 tbsp finely chopped green chili peppers

1/4 cup grated cheese


Preheat the oven to 200C/400F. Grease/line two baking trays.

Cook the cornmeal in a saucepan with the butter, salt, sugar, and milk until the mixture comes to a boil. Turn off the heat and stir through the grated cheese and chili peppers, and leave to stand, covered for 5 minutes.

Add the baking powder and combine. Spoon the mixture onto the prepared baking sheets in tablespoon sized balls, and bake for 10-15 minutes. They are done when slightly brown around the edges.

Chili Cheese Corn Dodgers

Yum! Why did it take me this long to make these? Without the cheese and chili peppers they might be a little bland, more as a side than as a main item, but the extras add that little something something that makes them totally delicious.

Ooops. I just ate 3 in a row.

Mr M went out for dinner last night, I got bored and did a bit more sorting, then broke out the overlocker and sewing machine to whip up this really simple case for my paintbrushes so I can organise some more!



I’m getting there. Slowly but surely.

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