Corn Dodgers or Pone Bread
A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).
A historical recipe
Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 quart of corn meal
- 1 teaspoonful of salt
- 1 tablespoonful of lard
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of lard, thoroughly worked into the meal.
- Enough scalding water to make a stiff batter, so it can be moulded into pans, in the hands.
- Bake half an hour in a quick oven.
- E.
- J.
- Robertson.
Plating
Cookware for this recipe
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