The Somerset Club at 42 Beacon Street on the Boston Common is an elegant private club that is a pleasure to visit. Every morning at breakfast, each table is served a basket of remarkably delicious Corn Dodgers that are an Old Boston tradition. Recently, I contacted the club manager, and he sent me the Somerset Club Corn Dodger recipe. I tried it last week, and it is like a trip to the club for breakfast only you save the airfare. This is a classic Yankee winter breakfast bread treat served warm with butter.
Yield: About one dozen
5 cups water
2 cups corn meal
1/4 pound butter (1 stick)
1/2 tablespoon salt
Combine water, butter and salt and bring to a rolling boil.
Remove from heat and add cornmeal all at once, whisking constantly.
Whisk until a thick mixture forms.
Spoon mixture onto greased cookie sheets. (A heaping tablespoon works well and results in an elliptical corn dodger about 4 to 5 inches long, 2 to 3 inches wide and 1/4 inch thick)
Bake in a 400 degree oven for 20 minutes.
Turn each Corn Dodger and cook for an additional 15 - 20 minutes or until golden brown.
Remove from cookie sheet and allow to cool slightly.
Serve warm with butter.