Some called it corn dodgers, some called it cornpone, and some called it hot water cornbread. Regardless the name, it was a relatively quick, easy, and portable snack. Drovers could carry a few in their saddlebags or vest pockets and have them for a noon meal. The recipe is simple, if you'd like to try them. I make them about once a month.
2 cups water
2 cups corn meal
I tbsp salt (or sugar if you prefer sweet cornbread)
Bits of pre-cooked meat and/or peppers can be added to mix.
Bring water to a boil. Stir in corn meal mixture, forming a thick paste. Allow it to cool for handling.
Form into golf ball size portions and flatten into patties.
Fry in about 1/2 inch of oil for about 3 minutes, turn them over and fry 3 more minutes. Time may vary depending on how brown you want them.
Trail cooks would have fried them in lard or beef tallow, but shortening or any cooking oil will suffice