"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Hot Water Cornbread (Corn Pones), by Betty Bagley, is from The Fisher/Bagley Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup cornmeal 1 tsp baking powder 1/2 tsp salt boiling water (approximately 1 1/3 cup) oil for frying
Mix all dry ingredients together. Add enough boiling water to make a stiff batter -- firm enough to hold its shape but not too dry. Shape into small flat shapes about 2 inches by 3 inches (pones). Heat oil. Fry pones until lightly brown on both sides. Use medium heat. Makes about 6 pones.
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