| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Bread corn, Cornmeal, Mollases |
1 |
Servings |
INGREDIENTS
|
|
Cold water |
| 4 |
qt |
Sifted cornmeal |
| 1/2 |
c |
New Orleans molasses |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 1 |
c |
Flour |
INSTRUCTIONS
Add enough cold water to cornmeal to make a soft batter. Scald well,
mashing the lumps. Add New Orleans molasses, sugar, salt, and flour. Grease
Dutch oven well, and put in pone mixture. Put in oven of wood cook stove
and let bake from 5 to 6 hours with a good fire. Then open your stove and
let the pone remain until morning. Before you go to bed, or about 11
o'clock, put another stick of wood on.
Reprinted with kind permission from "Call It Delmarvalous" by Virginia
Tanzer, EPM Publications, Mclean, VA, c. 1983.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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