Indian Pone

A small simple corn cake, similar to a johnnycake, originally cooked in ashes, and introduced to early European settlers by indigenous Americans. Also known as "corn pone" in the Southern United States.

Ingredients

• 1 qt water
• Indian meal (cornmeal)
• 1 oz butter
• salt (optional)

Procedure

1. Put on the water in a pot, and as soon as it boils stir in as much cornmeal as will make a very thin batter.
2. Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add the butter, and salt to taste.
3. When the batter is luke-warm stir in as much Indian meal as will make it quite thick.
4. Let rise overnight.
5. Pat the dough out into small cakes.
6. Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it 3/4 full, and bake.

Notes, tips and variations

• This recipe did not originally have an oven temperature; 350 degrees Fahrenheit is probably safe.

References

• This page incorporates text from the public domain 1881 Household Cyclopedia.
• "pone" etymology