• 1serving

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Cold water

  2. 4 quarts Sifted cornmeal

  3. cup New Orleans molasses

  4. cup Sugar

  5. 1 tablespoon Salt

  6. 1 cup Flour

Instructions Jump to Ingredients ↑

  1. Add enough cold water to cornmeal to make a soft batter. Scald well, mashing the lumps. Add New Orleans molasses, sugar, salt, and flour. Grease Dutch oven well, and put in pone mixture. Put in oven of wood cook stove and let bake from 5 to 6 hours with a good fire. Then open your stove and let the pone remain until morning. Before you go to bed, or about 11 o'clock, put another stick of wood on.

  2. Reprinted with kind permission from "Call It Delmarvalous" by Virginia Tanzer, EPM Publications, Mclean, VA, c.

  3. Posted to MC-Recipe Digest V1 #851 by Bill Webster on Oct 18, 1997


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