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Corn pone is a small simple corn cake, similar to a johnnycake. It was originally cooked in ashes, and introduced to early European settlers by indigenous Americans.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter.
- Beat it frequently while it is boiling for 10 minutes; remove from the heat, pour it in a pan, and add the butter and salt to taste.
- When the batter is lukewarm, stir in enough corn meal to make it quite thick.
- Let rise overnight.
- Pat the dough out into small cakes.
- Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it ¾ full, and bake.
Notes, tips, and variations[edit | edit source]
- This recipe did not originally have an oven temperature; 350°F is probably safe.