New Recipe from The Rancher’s Club

It's midnight and I just got home from work. This week is the first home-game weekend, so as chef at OSU's Rancher's Club, I have been swamped. Since I have spent most of my week at work, I thought I might share a new recipe from the Rancher’s Club that I think you will enjoy.  This recipe does have a little fat due to the frying, but if you use canola or peanut oil, it’s not so bad. This is a great side for many fish dishes, and your kids should like them too. Enjoy!

Cook
Husband
Educator
Father…Marc Dunham

Corn Dodgers (also known as hushpuppies)

2 cups cornmeal
1 cup flour
1 Tb baking powder
2 tsp salt
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp lemon pepper
2 cups buttermilk
2 eggs
Canola oil for deep frying

1.    In a mixing bowl, combine all of the dry ingredients and mix.  Combine the wet ingredients and mix.  Combine the wet and the dry ingredients.
2.    Preheat the canola oil in a heavy bottom sauce pot or pan to 350 F or on medium high heat.  With a small scoop or tablespoon, scoop one portion of the corn dodger batter and deep fry until golden brown and cooked all the way through.
3.    Taste the corn dodger, and if you feel like it needs more salt or spice, feel free to add it and then cook the rest.
4.    Serve this with any baked, sautéed, grilled, or fried fish.