Making corn pone

[mcn2de]

Re: Making corn pone

This describes Corn Pone as I have had it. Not hard but firm

Corn pone
Corn pone (sometimes referred to as "Indian pone") is a type of cornbread, made of a thick, malleable dough made of cornmeal or hominy grits, shaped by hand and then baked or fried in butter, margarine, lard or bacon grease. Corn pone has been a staple of Southern U.S. cuisine, and has been discussed by many American writers, including Mark Twain. Typically corn pone is formed in two to three inch oval shapes and features a crunchy and/or chewy texture.

There are a lot of good recipies out there to try and good luck


Mike

[High-Private]

Hi,

I am attempting to make up some corn pone in an oven. What should the consistancy be of the finished product? Should it be hard as in hard tack or a bit tougher then corn bread and not falling apart easily. I have the instructions for making it in the field, but I figured I would give it a shot in the kitchen before trying it in the field.

Thanks,

Kevin Coyle
CS recruit