Corn Pone Cookies Food

CORN PONE

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

SOUTHERN CORN PONE BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

CORN PONE

Steps:

• Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
• To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
• Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.

CORN PONE - A SOUTHERN FRIED CORNMEAL RECIPE

Steps:

• 1. Preheat oven to 475 F. Mix corn meal, salt and water. Heat oil in a 9 inch round iron skillet, in the hot oven until hot. Remove skillet' Carefully spread mixture evenly in the hot skillet and spoon some of the fat that comes up to the edge, on top the batter. Place skillet in oven and bake for aout 15 minutes or till golden brown. Optional: Broil for the last 2-3 minutes to make it extra golden brown and crispy around the edges'

EASY CORNPONE

Steps:

• Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
• Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
• Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
• Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.

CORN PONE COOKIES

Steps:

• Preheat oven to 400F and lightly grease a baking sheet.
• Mix dry ingredients in a large bowl.
• Cut in shortening with a pastry blender.
• In a separate bowl, beat egg; stir in bananas.
• Blend into flour mixture; stir in nuts.
• Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
• Bake for 10 to 15 minutes or until golden brown.

CORN PONE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
• Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
• Bake in the preheated oven until top is slightly browned, about 1 hour.

CORN PONE PIE

Steps:

• Prepare the Chili con Carne first, since it will simmer for one hour:.
• Heat oil in a large skillet.
• Slice onion and add to hot oil.
• Add ground beef and minced garlic.
• Cook and stir for about 5 minutes (or till brown).
• Add kidney beans, tomato sauce, chili powder, optional cayenne pepper, and cloves.
• Simmer for an hour, or until thick.
• Salt and paprika to taste.
• Corn Bread: Sift together the corn meal, flour, sugar, baking powder and salt.
• Mix in milk, eggs, and butter.
• Now to build the pie!
• In a 1.
• 5 quart casserole dish, pour the Chili con Carne and spread on bottom.
• Pour Corn Bread batter over the top to cover the Chili.
• Be careful not to get too much of the chili mixed with the batter.
• Bake in 400 degree oven for 20 minutes.

GRANDDAD'S CORN PONE

Steps:

• Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
• Grease and flour a 9" x 13" cake pan.
• Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
• Tastes great with butter or we always liked it with our favorite jelly or jam.

CHOCOLATE CUSTARD CORN PONE

Steps:

• For the corn bread: Melted butter or nonstick vegetable spray for greasing pan. Set a rack in the middle of the oven and preheat the oven to 375 degrees. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
• For the custard: Preheat the oven to 300 degrees. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar (1/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Whisk in the melted chocolate. Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes, or until the custard is set.

OLD-FASHIONED HOT WATER CORNBREAD

Steps:

• Gather the ingredients.
• In a heavy iron skillet , melt 1 tablespoon of shortening.
• Place the cornmeal and salt in a bowl.
• Pour boiling water over the cornmeal and salt.
• Add the melted shortening and stir well.
• When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
• Shape each portion into a cornbread cake about 3/4-inch thick.
• Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
• Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

CHOCOLATE CUSTARD CORN PONE

Steps:

• Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat.
• Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
• Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate.
• Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set.

DELICIOUS CORN PONE

Steps:

• In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
• Slice the butter over top the dry ingredients.
• Add the boiling water and stir to mix ingredients together.
• Add the flour and baking powder; stir to mix in well.
• Beat eggs, mix with the milk and add to the rest of the ingredients.
• Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
• Spray a 13 x 9-inch pan with Pam.
• Pour in your baking pan.
• Bake 1 hour in a preheated 325 degree oven.
• Then lower the temperature to 300 degrees and bake 1 hour.
• Do NOT cut until at least 1/2 hour after taking out of the oven.
• Note: The number of servings will depend on how you cut the squares.
• If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.