Cornmeal Pone from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pour just enough boiling water over the Meal to scald it through and through, without making a dough or batter. Stir it well, and let it grow tepid. It will be then quite dry. Beat two eggs very li...
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Ingredients
- A Quart of the Finest Indian Meal
- A Teaspoonful of Salt
- A Heaping Teaspoonful of Lard, or Butter
- A Pint of Sour Milk, or Buttermilk
- A Teaspoonful of Soda
- 3 Eggs
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