A quick bread made with cornmeal and baking soda, corn pones are sometimes known as simply corn pone or “Indian pone.” These puffy cornmeal pancakes are similar to cornbread but are typically made without eggs. The use of milk in this recipe, not typical for the indigenous people of North America, shows a European influence. Readily adopted by European immigrants, corn pones with or without milk were frequently prepared on the American frontier in iron pans over an open fire. Corn pones are popular with Native American home chefs today and are often cooked in iron skillets. Use bacon grease on your skillet or griddle for a more traditional flavor.
Recipe Servings: 8
Ingredients
- 2 cups cornmeal
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup vegetable shortening
- ¾ cup buttermilk
- ¾ cup milk
- Butter for serving
Directions
- Combine the cornmeal, baking soda, and salt in a large mixing bowl.
- Cut in the shortening and mix until a coarse meal forms.
- Add the buttermilk and milk. Stir until the dry ingredients are just moistened.
- Shape the batter into 8 cakes of ½-inch thickness.
- Heat a greased skillet or griddle on medium high heat.
- Place the cakes on the hot surface and cook for 15 minutes.
- Flip the cakes to cook on the other side for another 15 minutes.
- Serve the corn pones hot, topped with butter.
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