Corn Pones (four Great Southern Cooks)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Cornbread, Muffins & r, Southern | 4 | Servings | ||
INGREDIENTS
| 1 | c | White cornmeal |
| 1/2 | t | Salt |
| 3/4 | c | Boiling water |
| Bacon grease for frying |
INSTRUCTIONS
Combine the cornmeal and salt in a small mixing bowl. Add the boiling water and beat until the mixture is smooth. Heat the bacon grease in a large, heavy skillet to a depth of about one inch. Form the meal into small flat cakes, about 2 1/2-inches in diameter, and drop into the hot grease. Fry on both sides until crisp and golden, turning once. Drain on paper towels and serve immediately with butter. NOTES : Corn pones are small fried corn cakes. Serve them with pork chops, ham or fried fish. Recipe by: Ruth Jenkins Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi.com> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 294.8mg
Potassium: 56.2mg
Carbohydrates: 31.2g
Fiber: 1.5g
Sugar: <1g
Protein: 2.8g