Cookbook:Corn Pone

Corn pone is a small simple corn cake, similar to a johnnycake. It was originally cooked in ashes, and introduced to early European settlers by indigenous Americans.

Ingredients

 * 1 qt water
 * Cornmeal
 * 1 oz butter
 * Salt (optional)

Procedure

 * 1) Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter.
 * 2) Beat it frequently while it is boiling for 10 minutes; remove from the heat, pour it in a pan, and add the butter and salt to taste.
 * 3) When the batter is lukewarm, stir in enough corn meal to make it quite thick.
 * 4) Let rise overnight.
 * 5) Pat the dough out into small cakes.
 * 6) Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it ¾ full, and bake.

Notes, tips, and variations

 * This recipe did not originally have an oven temperature; 350°F is probably safe.
 * To prevent lumping, mix some cool water into corn meal first, before adding boiling water. See details at Mixing flours or dry meal with hot liquids.