Ingredients
4 c. white corn meal
1 1/2 tsp. salt
1 pt. boiling water
1 pt. warm water
1 c. sugar
1 c. flour
2 eggs, well beaten
1 tsp. soda in 1 c. buttermilk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
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Mix corn meal, salt and 1 pint warm water. Add sugar, flour, eggs and the soda and buttermilk. Stir well. Pour into greased skillet or pan. The best results are achieved in an angel food pan. Bake 1 1/2 hours at 400°. When done, pour 1 cup boiling water over the corn pone while still in the pan or skillet. Allow to soak in. Serve. It will be soft and mushy. Recipe will feed 4 to 6.