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Corn Pone

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.

Source and licence

"Corn Pone" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Corn_Pone, revision 4513108), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Corn_Pone&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513108

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.