Indian Bread – Corn Pone
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Misc||Child Friendly, Freezable, Pre-preparable|
- 2 cups corn meal
- 1 teaspoon salt
- 1/4 cup lard (or butter)
- 1/2 cup sour milk (or buttermilk)
- 3/4 cups water (boiling)
|1.||Mix cornmeal and salt well.|
|2.||Add lard or butter (no need to mix, water will melt the shortening)|
|3.||Pour in boiling water and stir well.|
|4.||Add sour milk or buttermilk and stir well again.|
|5.||Form into 12 balls about 1 1/2" in diameter.|
|6.||Pat the balls into small round cakes.|
|7.||Heat oven to 375 degrees and put 2 T of fat in an iron skillet. Put the skillet in the oven until the fat melts.|
|8.||Put the flattened cakes into the skillet. (No need to leave space between).|
|9.||Bake for thirty minutes.|
|10.||Serve hot, preferably with butter and honey or maple syrup.|
If you do not have sour milk or buttermilk handy, you can put 1/2 tablespoon of vinegar in 1/2 cup of milk to sour it. You can also substitute sour cream or plain yogurt.
I needed an iron skillet plus a pie pan to accommodate 12 small cakes. You could pat them thinner if you like, and if you have enough pans.
I turned them over after the 30 minutes and let them brown on the 2nd side.
They would cook just fine on a hot rock by the campfire.
They make a crunchy bread for dinner, and you can eat the leftovers for breakfast, crumbled in a bowl with milk. Not gourmet fare, but definitely filling after a day of riding in a covered wagon.