North Carolina Corn Pone

Ingredients

• 1 qt white cornmeal
• 1 teasp salt
• 1/2 teasp soda
• enough water to make a dough

Method

1. 1

   Mix cornmeal, salt, and soda with enough water to form a dough.

2. 2

   Shape into small cakes and fry in a hot skillet until brown on both sides.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 57. The excerpt below is the record exactly as published.

1 teasp soda, V^ cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle. — [M. S., Neb. Raw potato pancakes are best when served immediately after removing from frying pan. Do not attempt to fry a large batch of these pancakes at once, but send to the table just as soon as a panful is fried. When eaten fresh and hot, with cran- berry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass. RICE AND CORNMEAL GRIDDLE CAKES 91 Griddle Cakes (No Eggs) To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle.---- [Mrs. G. S., Neb. Rice Griddlecakes Boil V2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter. — [Mrs. E, W., N. Y. Hominy Griddlecakes To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Pry like any other griddlecakes. These are deli- cious.— [N. P., N. H. Cornmeal Griddlecakes Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 level teasp cream tartar, 2 well-beaten eggs, and enough milk to make a soft batter. Next add 1 tablesp melted butter and 1 level teasp soda dissolved in 1 tablesp warm water. Pry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeal Griddlecakes Pill a quart measure % full of cornmeal, then fill up to the top with white flour, mix thoroughly, and then pour in 2 cups lukewarm milk. Stir well, then add 1 teasp melted butter, 1 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast or quarter cake compressed yeast dissolved in a little warm water. Let rise and bake on a hot griddle. — [S. E. W.. O. Sweet Com Griddlecakes To 1 beaten e^g add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with Vz teasp soda and 1 teasp cream tartar. Pry in deep fat. — [Mrs. M. J. S., N. H. Green Peas Griddlecakes Press 1 pt cooked green peas through a sieve and add 1 cup hot milk, 1 teasp sugar, Yz teasp salt, 1 teasp butter, and when 92 FARM AND HOME COOK BO cold add 2 well-beaten eggs, and about V2 cup flour sifted with 2 rounding teasp baking powder. Bake on hot griddle. — [W. C. B., N. H North Carolina Corn Pone To 1 qt white cornmeal add 1 teasp salt

Cook this with the app: pantry check, scaling, and the assistant.