| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Muffins & r, Cornbread, Southern |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White cornmeal |
| 1/2 |
ts |
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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