Yield: 10 pieces
| Measure | Ingredient |
|---|---|
| ⅜ cup | Cornmeal |
| ⅜ teaspoon | Baking powder |
| ⅛ teaspoon | Salt |
| 3/16 cup | Water ormilk |
| 1¼ tablespoon | Bacon drippings, sunflower oil or corn oil |
In a mixing bowl combine cornmeal, baking powder and salt. Stir in water and 3 tablespoons of melted bacon drippings. In a large, heavy >>> Continued to next message...
~-- GEcho 1.00
* Origin: The Blue Beam,Stoney Creek,Ont USR 28⅘ v34 +1-905-662-5784 (1:244/120.0)
From: Helen Peagram
Date: 12-08-95
Subject: [2/2] Corn Pone
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>>> Part 2 of 2...
skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop the cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides.
Serve hot.
From "Spirit of The Harvest: North American Indian Cooking," bt Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95 Submitted By HELEN PEAGRAM On 12-08-95