Indian Pone Cakes

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Indian Pone Cakes Ingredients

1/3 c Butter or margarine	1/2 c Cornmeal
Cornmeal; as needed	1/2 c Cold water
1 1/2 c Bisquick(TM) baking mix	Salt

Instructions for Indian Pone Cakes

1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle, 10x6 inches. Cut lengthwise in half; cut each half into 12 sticks about 3/4 inch wide. Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen). For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in fourths. Put in pan one at a time to coat one side, then the flip side with the butter; sprinkle lighly with salt. Bake in pan; 15 minutes. These can be cooled and heated later in the toaster. Posted to MC-Recipe Digest V1 #189 Date: Thu, 8 Aug 1996 08:05:53 -0700 (PDT) From: PatH NOTES : Pone Cakes have two other names. They were called journey cakes and= later Johnnycakes, a name that caught on during the Civil War. Bisquick and Betty Crockers (c) General Mill, Inc.

Main Ingredient: CakeCuisine: Uncategorized

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