Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Butter or margarine |
| \N \N | Cornmeal -- as needed |
| 1½ cup | Bisquick baking mix |
| ½ cup | Cornmeal |
| ½ cup | Cold water |
| \N \N | Salt |
1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 - Stir baking mix, ½ cup cornmeal and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle, 10x6 inches. Cut lengthwise in half; cut each half into 12 sticks about ¾ inch wide. Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in fourths. Put in pan one at a time to coat one side, then the flip side with the butter; sprinkle lighly with salt. Bake in pan; 15 minutes. These can be cooled and heated later in the toaster.
~ - - - - - - - - - - - - - - - - - NOTES : Pone Cakes have two other names. They were called journey cakes and later Johnnycakes, a name that caught on during the Civil War. Bisquick and Betty Crockers (c) General Mill, Inc.
From billspa@... Thu Aug 08 08:31:49 1996 Recipe By : Betty Crocker's Bisquick "Folk Breads USA" (1973)