CORN PONE – At the very heart of Eastern Shore cooking!
The recipe below, from a ‘famed’ Ocean City Maryland local is actually a derivation of an American Indian staple food handed down through many generations. What makes corn ‘pone’ different from corn bread is the water…a lot of water that when mixed with the other ingredients and baked creates a more pudding-like texture – similar to New York style cheesecake. It’s good when served piping hot and keeps well. It may be warmed and served again! Enjoy!
CORN PONE
2 cups self-rising corn meal (Washington white)
1/2 cup flour
1 cup sugar
1 “pinch” salt
1 stick margarine
3 small or 2 large eggs
1 1/2 cups milk (you can use canned milk diluted some or the dry milk
type if you don’t want to use whole milk)
3 cups boiling water
Melt margarine in 3 cups boiling water, add to dry ingredients and beat well.
In separate bowl, beat eggs into 1 1/2 cups milk just enough to mix. Then add to the flour mixture and again beat very well.
Pour into an iron frying pan that has been greased and floured.
Bake in top half of the oven at 400 degrees for 1 hour.
Happy baking!
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