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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.
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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
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Course; Cake / Dessert
Cuisine; Amish