2 c. cornmeal
2 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
1/2 c. water
1 lg. onion, chopped fine

Sift the dry ingredients together and add the milk and water. Stir in the chopped onions. Add more meal or milk as may be necessary to form a soft but workable dough. With the hands, make pieces of dough into pones (oblong cakes) about 5 inches longer and 3 inches wide, and about 3/4 inches thick. Fry in deep fat until well browned. Serve with fish.