- 1 cup cornmeal
- One-half teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons bacon drippings
- One-half cup milk
- Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once. Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread.
- To present them at school in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did, just make sure you double or triple the recipe to have enough batter.
- Mix the dry ingredients; add boiling water instead of the milk and the bacon drippings. Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the cornhusks and serve with jam, butter or honey.