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Indian Pone

A simple baked bread made from thin mush thickened with cornmeal and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Indian Pone

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Prepare 1 quart of thin mush and let it cool.

  2. Add enough cornmeal to make a thick batter and season with salt.

  3. Cover the mixture and let it sit overnight.

Bake and serve

  1. In the morning, preheat the oven to 350°F (175°C) and grease your pans with butter.

  2. Pour the batter into the pans and bake until golden.

  3. Serve hot with butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cornmeal
Thickens the mush into a batter and forms the bulk of the structure as it bakes.
Thin mush
Provides the moisture and starch base that the cornmeal thickens into batter.

The step that matters

Letting the batter sit overnight. Resting the cornmeal batter in liquid lets the starch fully hydrate and softens the grain, which gives a more even, tender texture after baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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