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Corn Pones native, quickbreads ----SPIRIT OF THE HARVEST---- 1 1/2 cup cornmeal 1 1/2 teaspoon baking pwdr. 1/2 teaspoon salt (opt) 3/4 cup water or milk 5 tablespoon bacon drippings, sunflower oil or c; orn oil 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 sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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