Corn Pones Recipe




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Corn Pones Recipe


 



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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.



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Corn Pones

 

Ingredients


SPIRIT OF THE HARVEST

1 1/2 cup cornmeal
1 1/2 tsp baking pwdr.
1/2 tsp salt (opt)
3/4 cup water or milk
5 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 T melted bacon drippings. In a large, heavy skillet or
nonstick skillet, heat enough of remaining drippings to coat the pan.
Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones
over medium heat until browned on both sides. Serve hot.

Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS
[JOHN__CARRIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet [email protected], moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes

 

 

Servings: 8