Carolina Corn Pone
Carolina Corn Pone
(Nothing could be finer)
1 cup corn meal (not self rising)
1 teaspoon salt
1 cup boiling water (more as needed)
2 tablespoons bacon drippings (use canola oil for health reasons)
In a bowl combine the corn meal and salt. Add te boiling water slowly, stirring to remove the lumps. Add enough water to make a medium thick batter. Using a cookie sheet with sides heat the bacon grease (or oil) and coat the pan with the hot oil then pour the hot drippings into the cornmeal mixture. Stir well. Using a large mixing spoon, drop the batter onto the cookie sheet by the spoonful. Pat a little with the back of the spoon. Bake at 400 degrees for about 25 minutes. The corn pone should be crusty on the bottom and soft in the center.
Serves 4 to 6
Source: Aunt Bee's Mayberry Cookbook.
(Nothing could be finer)
1 cup corn meal (not self rising)
1 teaspoon salt
1 cup boiling water (more as needed)
2 tablespoons bacon drippings (use canola oil for health reasons)
In a bowl combine the corn meal and salt. Add te boiling water slowly, stirring to remove the lumps. Add enough water to make a medium thick batter. Using a cookie sheet with sides heat the bacon grease (or oil) and coat the pan with the hot oil then pour the hot drippings into the cornmeal mixture. Stir well. Using a large mixing spoon, drop the batter onto the cookie sheet by the spoonful. Pat a little with the back of the spoon. Bake at 400 degrees for about 25 minutes. The corn pone should be crusty on the bottom and soft in the center.
Serves 4 to 6
Source: Aunt Bee's Mayberry Cookbook.
