Indian Pone
Ingredients
Directions
The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.
Make the batter
Bring 1 quart of water to a boil in a pot.
Stir in enough Indian meal to make a very thin batter.
Beat the mixture frequently while boiling for 10 minutes.
Remove from heat.
Pour into a pan.
Add 1 ounce of butter and salt to taste.
When the batter is lukewarm, stir in enough Indian meal to make it thick.
Rise and shape
Set aside to rise overnight.
In the morning, shape into small cakes.
Bake
Butter your tins.
Bake in a moderate oven (350°F / 175°C).
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
- Forms the batter and bulk of the cakes, setting into a firm crumb when baked.
- Water
- Hydrates the cornmeal and turns it into a cooked batter when brought to a boil.
- Butter
- Adds fat for richness and helps keep the baked cakes moist and tender.
The step that matters
Beat the mixture frequently while boiling for 10 minutes. Frequent beating keeps the thin cornmeal batter smooth and prevents lumps and scorching on the bottom of the pot. Cooking the starch fully gives the batter body and helps the cakes set properly later.
“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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