INGREDIENTS

INSTRUCTIONS

1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over
butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a soft
dough. Gently smooth dough into a ball on floured cloth-covered board.
Knead 5 times. 3 - For sticks - Roll dough into a rectangle, 10x6 inches.
Cut lengthwise in half; cut each half into 12 sticks about 3/4 inch wide.
Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan;
12 to 15 minutes. Serve hot (2 dozen).
For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in fourths.
Put in pan one at a time to coat one side, then the flip side with the
butter;  sprinkle lighly with salt. Bake in pan; 15 minutes. These can be
cooled and heated later in the toaster.
Posted to MC-Recipe Digest V1 #189
Date: Thu, 8 Aug 1996 08:05:53 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Pone Cakes have two other names. They were called journey cakes
and=
later Johnnycakes, a name that caught on during the Civil War.
Bisquick and Betty Crockers (c) General Mill, Inc.

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