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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CORN PONE (4 recipes)

Corn Pone #8

Take 2 cups of corn meal, 1 cup of flour, 1/2 cup of sugar, 1/2 cup of melted lard, 1 egg, 1 even teaspoonful, of soda, and a pinch of salt. Take sweet milk enough to make a thin batter. Then bake till done.

Sister Ida E. Gibble, Lykens, Pa.
 

Corn Pone #9

Take 1 pint of buttermilk, butter the size of an egg, 1 heaping teaspoonful of soda, 1/2 cup of sugar, 1 pint of wheat flour, and 1 pint of corn meal. Stir well together and bake in a moderately hot oven about 20 minutes.

Sister Anna G. Reitz, Friedens, Pa.
 

Corn Pone #10

Take 2 cupfuls of corn meal, 2 cupfuls of wheat flour, 1 cup of sugar, 1/2 cup of melted butter. Add 1 beaten egg, 1 scant teaspoonful of salt, 1 teaspoonful of soda; mix with enough fresh buttermilk to make a moderately stiff batter. Bake in a hot oven.  Serve with cream or butter.

Sister Alice Smith, Rockton, Pa.
 

Corn Pone #11

Take 1 cup of sweet milk, 1 cup of sour, or buttermilk, 1/4 cup of lard, 2 eggs, a little sugar, and corn meal enough to make a batter, not too stiff, and a little salt and 1 teaspoonful of soda. Mix and bake brown.

Sister Lizzie G. Arnold, Albert City, Iowa.