Eastern Shore of Virginia Recipes CORNBREAD (Pone) Provided by Priscilla C. Beachboard CORNBREAD (Pone) Recipe By : Dorothy Richards Pilchard Serving Size : 9 Preparation Time :2:30 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups cornmeal, white 1/2 cup sugar 1 teaspoon salt 1 quart milk 2 eggs -- beaten 4 tablespoons butter Water- or stone-ground fine white cornmeal is necessary for this recipe. Sugar may be increased to 1 cup if preferred. Generously grease a 6" x 10" glass dish. Cook meal, sugar, salt and milk together in a double boiler, stirring frequently since meal tends to sink to the bottom of the pan until the mixture thickens. When thick, remove from heat. Add a little of the hot mixture to the beaten eggs; stir.Fold egg mixture and butter into cooked meal. Bake at 400 degrees for 45 minutes to an hour, or until firm in the center. Cool in the pan for 1 hour. Cut in squares and serve. Serving Ideas : Espcially good with turnip greens, ham or fried fish. NOTES : There are almost as many recipes for cornbread as there are Eastern Shore cooks, and this recipe is for those who prefer a more moist pone, buttered and eaten with a fork. Do you have Eastern Shore of Virginia family recipes you would like to share with readers of this web site? If so, please e-mail them to Jack Burn jackburn@swva.net . Thanks Return to the top of this page Return to the Eastern Shore of Virginia Recipes Index page Return to the GHOTES home page | >>> Advertise Here <<< |