QUICK BREADS (17)
BUDGET STRETCHERS (13)
|EVERY FEW MINUTES|
|PONE CORN BREAD|
This 100 year old recipe was given to Mrs. Willey by Mrs. Pearl Lyons. She used to cook her pones in a covered spider in a fireplace with hot coals on top until good and brown.
Grease a well-seasoned empty corn pone pan and heat in a 375°F oven.
4 cups (1 quart) corn meal
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Mix with buttermilk until a soft enough forms thick enough to shape into corn pones. Pull shelf out from oven with hot pan on shelf; using a spatula push pone into sizzling hot pan 2/3 full.
Alternatively, if no corn pone pan is available, form corn pones by hand and brown outside quickly in a cast iron pan on the stove top. Place hot pan in oven and finish baking for 30 minutes.
Brown quickly on griddle then place in preheated oven and bake for 30 minutes.
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