Corn Pone

Ingredients

• one quart yellow cornmeal
• one-half pint white wheat flour
• one teaspoonful of salt
• one teaspoonful of baking powder
• one tablespoonful clarified butter or olive oil
• one egg
• sufficient sweet milk to make a soft dough
• one-half cup thick cream

Method

1. 1

   Combine all ingredients to make a soft dough.

2. 2

   Put in an oiled bread pan and spread thick cream over the top.

3. 3

   Bake to a dark brown in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 11. The excerpt below is the record exactly as published.

o teaspoonfuls of baking powder. (If you cream the butter or oil with the flour thoroly, then add 22 sugar and salt, the baking powder will not be necessary.) Now add quickly two well-beaten eggs and two cupfuls of milk. Bake at once in quick oven for thirty minutes. CORN PONE. Take one quart yellow cornmeal, one-half pint white wheat flour, one teaspoonful each of salt and baking powder, one tablespoonful clarified butter or olive oil, one egg] add sufficient sweet milk to make a soft dough. Put in oiled bread pan and spread over top one-half cup thick cream. Bake to a dark brown in hot oven. PRAIRIE GEMS. Take three cups of well-sifted flour. Be sure to use an earthenware or china bowl which you warm before sifting flour into it. Take one teaspoonful of salt

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