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Corn Pone

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Baked

Tags: baking, easy, henry hartshorne, native american, public domain, recipes for cornbread, recipes using butter, recipes using cornmeal, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACorn_Pone)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACorn%20Pone&oldid=4513108

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

  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

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.