Crispy Corn Dodgers

A super simple whole grain cracker/patty hybrid that makes a nice accompaniment for a variety of dishes. I really like them under beans of any kind but especially pinto beans and black beans or chili. They can also be used for breakfast with nut butter and hot applesauce over them. They freeze well, so whip up a big batch and stick some in the freezer. We also like just munching on them plain!


  • 2 c. quick oats
  • 2 c. organic whole grain yellow cornmeal
  • 1/2 c. soy milk powder (pretty much any kind – I use Soy Supreme)
  • 1 c. sunflower seeds (in picture above) or sesame seeds
  • 1 tsp. salt
  • 1/4 c. honey
  • 1/4 c. olive oil (or any other organic, mild flavored oil)
  • 2 c. hot water

Mix all the dry ingredients together. Blend in water, oil, and honey all at once. Drop onto lightly oiled cookie sheets or use a 1/3 cup scoop. Flatten slightly with a wet rubber spatula to 3/8 inch thickness. Bake at 350 degrees F. until golden on top and bottom (you may have to change racks about 1/2 through, depending on how your oven bakes). Takes about 45 minutes.

Sometimes I make these up if I run out of homemade bread! They are also wheat free – you can replace the oats with millet flour for a gluten-free version. Try them topped with fruit juice sweetened jam for a simple dessert. Happy baking!


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