Cornmeal Pone
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Archive recipe
A historic Creole dish of the finest indian meal, heaping teaspoonful of lard, sour milk and eggs. Adapted from Cornmeal Pone, from The Picayune's Creole Cook Book (1910).
Adapted from Cornmeal Pone, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/cornmeal-pone.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 3 aisles
Pour just enough boiling water over the meal to scald it through and through, without making a dough or batter
Stir it well, and let it grow tepid
It will be then quite dry
Beat two eggs very light, and add to the meal, and add a melted tablespoonful of lard or butter
Mix this well, and add the milk or buttermilk, and beat till the batter is very smooth
Dissolve one teaspoonful of soda in a little boiling water, and add to the mixture, and grease a baking pan
Turn the mixture in and bake in a quick oven for about thirty-five minutes, till a golden brown
Take the pone from the pan whole, and place on a hot platter, and serve, cutting it at the table into slices about three inches long and two wide, and serving with butter
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)