Indian Pone
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.
Make the batter
Bring the water to a boil in a pot.
Stir in enough Indian meal to create a very thin batter.
Boil for 10 minutes while stirring constantly.
Remove from heat and pour into a pan.
Add salt, butter, and enough meal to thicken the mixture.
Rise and bake
Set aside to rise.
In the morning, shape the mixture into small cakes.
Butter the tins and bake in a moderate oven at 350°F (175°C) until golden.
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
- Indian meal (cornmeal)
- Forms the starchy body of the batter, which thickens as it cooks and sets when baked.
- Butter
- Adds fat for richer flavor and a tender crumb, and helps the cakes brown in the oven.
- Water
- Hydrates the cornmeal and turns it into a thin batter that gelatinizes as it boils.
The step that matters
Boil the thin batter while stirring constantly. Cornmeal settles and scorches on the bottom of the pot if left unattended. Constant stirring keeps the starch evenly suspended and gelatinizes it smoothly as it heats.
“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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