Recipe - Corn Pones (Four Great Southern Cooks)

1 cup White cornmeal
One half teaspoon Salt
Three fourths cup Boiling water
Bacon grease for frying

Combine the cornmeal and salt in a small mixing bowl. Add the boiling water
and beat until the mixture is smooth.

Heat the bacon grease in a large, heavy skillet to a depth of about one
inch. Form the meal into small flat cakes, about 2 1/2inches in diameter,
and drop into the hot grease. Fry on both sides until crisp and golden,
turning once. Drain on paper towels and serve immediately with butter.

NOTES : Corn pones are small fried corn cakes. Serve them with pork chops,
ham or fried fish.

Recipe by: Ruth Jenkins Posted to MCRecipe Digest V1 #530 by robin carr
robin@hemi.com on Mar 21, 1997