Corn pones (four great southern cooks)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White cornmeal |
| ½ | teaspoon | Salt |
| ¾ | cup | Boiling water |
| Bacon grease for frying | ||
Directions
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