Corn Pones 2 Recipe




Recipe Categories:
Bread; Breads


You are viewing:
Corn Pones 2 Recipe


 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



These bread recipes are part of our collection of over 60,000 recipes.

Looking for more information on Baking Bread, try the sites below:

Bread Tips
Bread Machine Tips
Breadmachine Recipes



 





Corn Pones 2

 

Ingredients

3/8 cup cornmeal
3/8 tsp baking powder
1/8 tsp salt
3/16 cup water ormilk
1 1/4 tbsp bacon drippings, sunflower oil or c, orn oil



 

Preparation

In a mixing bowl combine cornmeal, baking powder and salt. Stir in
water and 3 tablespoons of melted bacon drippings. In a large, heavy
skillet or nonstick skillet, heat enough of remaining drippings to
coat the pan. Drop the cornmeal batter by tablespoonfuls into the
skillet. Fry pones over medium heat until browned on both sides.
Serve hot.

From "Spirit of The Harvest: North American Indian Cooking," bt
Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95

 

 

Servings: 10