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.
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