My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 17, 2010

Sour Cream Corn Pones

Now you don't get more Southern than corn pones. I have been digging around in the old recipes again and found this. I love corn pone, maybe even better than cornbread. These are great with ham, or any pork dish, fried chicken, any kind of soup, or one of my favorite breakfast items, Sausage Gravy. Sausage Gravy on Corn Pones with fluffy scrambled eggs and sliced tomatoes. My, My!

Sour Cream Corn Pones
about 10 small pones
print recipe

1 cup white cornmeal, unsifted (preferably water-ground
1/2 teaspoon salt
1/2 cup boiling water
1/4 teaspoon soda
1/4 cup sour cream
1 tablespoons melted butter

Mix cornmeal and salt in a bowl; stir in boiling water. The mixture will resemble dry crumbs. Cover and refrigerate an hour, or until you're ready to bake pones. Overnight is fine.

About 45 minutes before serving, remove bowl from refrigerator. Stir soda into sour cream; mix with crumbs, then add melted butter. Mixture should be paste-like. Heat oven to 425 degrees F; on surface unit of stove heat heavy skillet containing 1 tablespoon butter. Form heaping tablespoons of batter into small cakes; pat them 1/2 inch thick; place in hot skillet and put in oven. Bake 25 to 30 minutes. If top of cakes are pale, turn and bake another 5 minutes. Serve piping hot with butter - and honey if you like.

Variation: Sweet cream and 1 teaspoon baking powder may be substituted for sour cream and soda.

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