Recipes > Breads > Cornbread > Pone



  • 1 quart of white cornmeal
  • 1 teaspoonful of salt


Sift the white cornmeal, add the salt; pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends, and a little thicker in the center. Slap them down on the pan, and press them a little. These cakes, they say, must show the marks of the fingers. The pan must be hot, and sprinkled with the bran sifted from the meal. Bake in a hot oven for about twenty minutes.


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The Century Cook Book (1901).

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