Corn Pone

Corn Pone

Recipe is from “Confederate Receipt Book, A compilation of Over One Hundred Receipts, Adapted to the Times” introduction by E. Merton Coulter (The University of George Press, Athens, 1960, 1989 printing).

Ash cakes: “The husband came in from hunting with his deer. The wife took half a gallon of white corn meal, poured boiling water on it, added salt, and shaped it into small pones, which she wrapped in fresh shucks of corn and then laid them in the fireplace under a bed of hot ashes …”

Ash-pone: A coarse corn bread baked in ashes, made chiefly in the South.

Corn pone: A Southern corn bread often made without milk or eggs and shaped in an oval.