Side Pannel
Corn Pones (Four Great Southern Cooks)
Corn Pones (Four Great Southern Cooks)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breads
Ingredients List
- 1 c White cornmeal
- 1/2 ts Salt
- 3/4 c 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 2 1/2-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.
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 2 1/2-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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
