“My mother made a kind of shortcake with cornmeal. We ate it hot, always with cherries and milk, for our snack-meal or on Saturdays at dinnertime,” explains a woman born in the 1920s.
One more use for the home-dried, mill-ground cornmeal.
Corn Pone
“My mother made a kind of shortcake with cornmeal. We ate it hot, always with cherries and milk, for our snack-meal or on Saturdays at dinnertime,” explains a woman born in the 1920s.
One more use for the home-dried, mill-ground cornmeal.
Ingredients
- 1 cup sugar
- ½ cup butter or shortening softened
- 2 eggs
- 1½ cups cornmeal
- 1½ cups flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1½ cups milk
Instructions
- Cream sugar and shortening.
- Add eggs and beat well.
- Combine cornmeal, flour, baking powder, and salt.
- Add alternately with milk.
- Pour into a greased and floured 9” x 13” cake pan or two round layer cake pans.
- Bake at 350° for 45 minutes.
Notes & Wine Advice
Fills one 9” x 13” pan