An old recipe for oven pone
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cold water | ||
| 4 | quarts | Sifted cornmeal |
| ½ | cup | New Orleans molasses |
| ¼ | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | cup | Flour |
Directions
Add enough cold water to cornmeal to make a soft batter. Scald well, mashing the lumps. Add New Orleans molasses, sugar, salt, and flour.
Grease Dutch oven well, and put in pone mixture. Put in oven of wood cook stove and let bake from 5 to 6 hours with a good fire. Then open your stove and let the pone remain until morning. Before you go to bed, or about 11 o'clock, put another stick of wood on.
Reprinted with kind permission from "Call It Delmarvalous" by Virginia Tanzer, EPM Publications, Mclean, VA, c. 1983.
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Recipe from "Call it Delmarvalous"