Here is another
SKILLET CORN PONES
(4 servings)
(Quickie!)
This is a quick, light, crunchy corn pone like Mammy used to make.
¼ C flour
¼ t soda
¾ C white corn meal (water- 1 t sugar
ground if possible)
½ C buttermilk
1½ t baking powder
Lard for frying
¼ t salt
Mix sifted flour with all dry ingredients except corn meal, and sift again. Add meal and gradually beat the buttermilk into this. It makes a stiff batter.
Put a rounded tablespoon of lard or vegetable shortening in a 10- or
12-inch skillet and let it melt. When it is smoking hot, drop the corn mixture into this a tablespoonful at a time, cooking 4 pones at a time. Brown pones on one side, then with the pancake turner turn and brown on the other.
Split one pone to see whether or not it is done in the center- as soon as it has cooked through, it is ready to serve. Cook 2½ to 3 minutes on each side. Have fire very hot at first, then lower the flame. If pones cook too quickly, they will be too brown outside and raw inside. Serve very hot -pass the 4 that have been cooked, then start over again.
These pones are wonderful with soup or salad or a regular meal, especially with pork.