Name: Cornmeal Pone
Ingredients: 1 quart cornmeal; 1 teaspoon salt

Cornmeal Pone

A cornmeal pone made with cornmeal, salt, melted lard, cold water, shaped into oblong cakes, baked quickly.

From an old cookbook · modernised transcription

By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients

Cornmeal Pone

Ingredients

1 quart cornmeal
1 teaspoon salt

Directions

Make and shape the dough

Mix 1 quart cornmeal with 1 teaspoon salt, a little melted lard, and cold water enough for a soft dough.
Mould with the hands into thin oblong cakes.

Bake

Lay in a buttered pan, and bake very quickly.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

Explore the science

What each ingredient does

Cornmeal: Forms the bulk of the dough, providing the structure of the cakes.
Lard (in the method): Adds fat, which tenderizes the dough and helps the cakes brown.

“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.