The Old-School Cornbread Snack Cowboys Ate On The Trail

In the 21st century, the life cowboys lived is often more romanticized than realistic. Thanks to Western films, like those featuring John Wayne (who actually gifted his co-stars and crew iconic gold-handle mugs), Americans might not realize how harsh and grueling life was on the trail in the 19th century, including the burdensome task of feeding themselves every day. There was some variety while the cowboys were at work, but they always ate at least 12 different foods, including an old-school cornbread snack known as corn dodgers.

Corn dodgers were simple to make and used just four or five basic, easy-to-source ingredients: cornmeal, salt, bacon grease or pork grease, boiling water, and sometimes sugar to give the dodgers a satisfying salty/sweet flavor. The batter was made by combining all the ingredients, then shaped into patties that got fried up in yet more bacon grease/pork fat until lightly browned on both sides. Corn dodgers were filling and tasty, and they cooked up quickly, which was a prerequisite for the itinerant cowboys who were always on the move while they worked.

And if you're from the South and they sound vaguely familiar to you, it's because corn dodgers are often compared to the Carolina classic hush puppies. The cowboy snack actually predates these Southern staples by nearly a century, if the legend that Abraham Lincoln (before he took a liking to Delmonico's potatoes) stuffed them in his pocket as a child is true.

Thanks to the fact that corn dodgers are made of ingredients that are widely available today, you too can eat like a cowboy on the trails if you so choose. However, you can absolutely jazz up the cornmeal-based snack with a few extras that modern-day eaters will find easier to keep on hand than the livestock herders of old. Starting with the batter, boiling water was easy enough for the cowboys to get their hands on, but since we have access to refrigeration, you could substitute milk, which would add a welcome richness and creaminess. For extra fluffiness and a little rise, you might also add baking powder to the mix (about a teaspoon for every 2 cups of cornmeal), so they aren't as dense.

Because corn dodgers tend to taste pretty basic (though there is definitely deliciousness in simplicity), they might also benefit from some extra seasoning. Some garlic or onion powder would add to the savoriness, while chile powder or cayenne pepper could give them a little capsicum kick, and these flavors work well with the corn base. You could also really crank up the heat with some chopped fresh jalapeños, or go even spicier with Fresnos or habaneros.

Finally, if you're cooking bacon for its grease to use in corn dodgers, why not chop up the slices and add them, too? Furthermore, a bit of cheese never hurt anyone, and some cheddar or pepper jack would work exceptionally well in these corn fritters. However you make them, though, you can take comfort in knowing that you're enjoying a taste of history.