Cookbook:Corn Pone

Corn Pone
Category	Bread recipes
Difficulty

Cookbook | Ingredients | Recipes

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

• 1 qt water
• Cornmeal
• 1 oz butter
• Salt (optional)

Procedure

1. Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter.
2. 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.
3. When the batter is lukewarm, stir in enough corn meal to 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 ¾ full, and bake.

Notes, tips, and variations

• This recipe did not originally have an oven temperature; 350°F is probably safe.
• To prevent lumping, mix some cool water into corn meal first, before adding boiling water. See details at Mixing flours or dry meal with hot liquids.

References

• This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.