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Bread

Cornmeal Pone

A simple cornmeal cake baked in a hot oven.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix cornmeal with salt, melted lard, and enough cold water to form a soft dough.

  2. Shape the dough into thin oblong cakes.

Bake

  1. Place the cakes in a buttered pan.

  2. Bake in a hot oven at 400°F (200°C) until done.

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
Forms the main body of the bread, giving it its coarse, grainy structure.
Melted lard
Adds fat, which tenderises the dough and adds richness to the crumb.
Cold water
Moistens the cornmeal so it binds into a soft, shapeable dough.

“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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