Title: Corn Pones (Four Great Southern Cooks)
Categories: Bread Muffins Cornbread Southern
Yield: 4 Servings

1	c	White cornmeal
1/2	ts	Salt
3/4	c	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 1/2-inches 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

By donnars@juno.com (Donna R. Schultz) on Mar 08, 1997.

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