Cherokee corn pones

Yield: 8 servings

Measure Ingredient
2 cups Cornmeal
¼ teaspoon Baking soda
1 teaspoon Salt
½ cup Shortening
¾ cup Buttermilk
¾ cup Milk
\N \N Butter

Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight ½ inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.

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