Cookbook:Indian Pone

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Cookbook | Ingredients | Recipes

A small simple corn cake, similar to a johnnycake, originally cooked in ashes, and introduced to early European settlers by indigenous Americans. Also known as "corn pone" in the Southern United States.

Ingredients[edit]

Procedure[edit]

  1. Put on the water in a pot, and as soon as it boils stir in as much cornmeal as will make a very thin batter.
  2. Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add the butter, and salt to taste.
  3. When the batter is luke-warm stir in as much Indian meal as will make it quite thick.
  4. Let rise overnight.
  5. Pat the dough out into small cakes.
  6. Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it 3/4 full, and bake.

Notes, tips and variations[edit]

  • This recipe did not originally have an oven temperature; 350 degrees Fahrenheit is probably safe.

References[edit]