While y’all are in that kitchen, you can whip up a mess of Corn Pone. It’s another favourite snack in these parts and something that I like to have the little woman cook up for me whilst I hang up the goat on Hallowe’en. Up until now this has been a very closely guarded Burrows family recipe but I feel y’all deserve it.
Now this is the psycho ‘apan’, pone. It’s Native American and has been changed over the years. In the North, they use butter instead of shortening and add a little sugar (that’s the North for y’all).
In the South, it is made with 50/50 bacon drippings/shortening and sugar is NEVER added (the South will surely rise again). You can use melted fat and stir together which is easier than cutting it in. This is real corn cake…no flour! It’s got grit!
COL JON’S CHEROKEE CORN PONE
2 cups Cornmeal
1/4 tsp Baking soda
1 tsp Salt
1/2 cup Shortening (such as Crisco)
3/4 cup Buttermilk
3/4 cup Milk
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal.
Add buttermilk and milk, stirring just until dry ingredients are moistened.
Form batter into eight 1/2 inch thick cakes.
Place on a hot greased griddle.
Bake at 400 degrees for 15 minutes.
Turn and bake an additional 15 minutes.
Serve hot with butter and honey.
Why don’t y’all post a comment and let me know if this was just the tastiest damned thing you ever put your tongue around.
Inline Image: Ted Major
Sidebar Image: Michelle Meiklejohn/FreeDigitalPhotos.net