Corn pones (four great southern cooks)

Yield: 4 Servings

Measure Ingredient
1 cup White cornmeal
½ teaspoon Salt
¾ cup Boiling water
Bacon grease for frying

Combine the cornmeal and salt in a small mixing bowl. Add the boiling water and beat until the mixture is smooth.

Heat the bacon grease in a large, heavy skillet to a depth of about one inch. Form the meal into small flat cakes, about 2½-inches in diameter, and drop into the hot grease. Fry on both sides until crisp and golden, turning once. Drain on paper towels and serve immediately with butter.

NOTES : Corn pones are small fried corn cakes. Serve them with pork chops, ham or fried fish.

Recipe by: Ruth Jenkins Posted to MC-Recipe Digest V1 #530 by robin carr <robin@...> on Mar 21, 1997

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