Corn Pones
Ingredients
Directions
Mix the dough
Add 1 pinch soda to cold water.
Add 1 pt. corn meal and 1 pinch salt.
Mix meal, soda and salt first.
Add sufficient water to make a stiff dough.
Shape and bake
Mold dough into small loaves, or pones, about 3 inches long.
Bake well on buttered pan.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Corn meal (in the method)
- Forms the bulk of the dough, and its starch absorbs water to hold the pones together.
The step that matters
Adding water to make a stiff dough. Corn meal starch absorbs water and swells as it sits and is worked, so the dough sets its texture. Too much water makes the pones spread and bake heavy, while too little leaves them crumbly and cracked when shaped.
“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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