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Dessert

Southern Corn-meal Pone or Corn Dodgers

A Southern cornmeal cake made with butter or lard, salt, and cold water, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Southern Corn-meal Pone or Corn Dodgers

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. In a bowl, mix the cornmeal and salt.

  2. Add melted butter or lard and enough cold water to form a soft dough.

Shape and bake

  1. Mold the dough into oval cakes using your hands.

  2. Place the cakes in well-greased pans.

  3. Bake in a very hot oven at 400°F (200°C) until the crust is brown.

  4. Serve hot.

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 structure and body of the bread.
Butter or lard
Adds fat for tenderness and a richer flavor.

The step that matters

Bake in a very hot oven until the crust is brown. A very hot oven sets the outside quickly and browns the crust before the inside dries out. Pale or underbaked pone can be doughy in the center.

“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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