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.
- 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.
- 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.
- When the batter is luke-warm stir in as much Indian meal as will 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 3/4 full, and bake.
Notes, tips and variations
- This recipe did not originally have an oven temperature; 350 degrees Fahrenheit is probably safe.