For those of you curious about corn pone, I give you this recipe from southernfood.about.com
A simple corn bread, generally made only of meal, water, and salt, without either milk or eggs.
- 2 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lard or shortening
- water, enought to make a stiff dough
Mix together cornmeal, baking powder, and salt. Cut in lard and add enough milk to make a stiff batter. Form into cakes with hands and place in a greased baking pan. Bake in a preheated 425° oven for 20 to 30 minutes.
Corn bread and corn pone was a staple in the mountaineer diet. With greens, called “salit greens,” meat and of course, cold milk from the spring house, this was good eating and friends were always welcome.