Indian Bread – Corn Pone
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Bread |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Website | Indian Humanities |
Ingredients
- 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)
Directions
| 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. |
Note
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.
