Corn Pone Two and a half acres of corn for a family of three was standard corn planting in the mountains; any more was for the hogs and chickens.
A standard pone recipe is: 1 cup corn meal 1 tsp salt 3/4 cup boiling water 1 tbsp lard or fat Combine the meal and salt and, while blending, gradually add water. Melt the fat in the baking pan. After pan is greased, pour surplus into the mixture and blend. The mix should not be more than one inch thick in the baking pan to start with. It will rise very little. (To make it rise like corn bread, 2 tbsp of baking powder would be needed.) the pone will develop a rich, brown crunchy crust. In this modern day it would take about 50 or 60 minutes in a 350 degrees oven. It was usually baked in a "step oven" on the wood stove or fried on a griddle where a stove lid was removed. Corn bread and corn pone was a staple on the mountaineer diet. With greens, called "salit greens," meat and, of course, cold milk from the spring house. This was good eating and friends were always welcome. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
