Deliciouscornpone Recipes

CORN PONE

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

DELICIOUS CORN PONE

Steps:

• In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
• Slice the butter over top the dry ingredients.
• Add the boiling water and stir to mix ingredients together.
• Add the flour and baking powder; stir to mix in well.
• Beat eggs, mix with the milk and add to the rest of the ingredients.
• Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
• Spray a 13 x 9-inch pan with Pam.
• Pour in your baking pan.
• Bake 1 hour in a preheated 325 degree oven.
• Then lower the temperature to 300 degrees and bake 1 hour.
• Do NOT cut until at least 1/2 hour after taking out of the oven.
• Note: The number of servings will depend on how you cut the squares.
• If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.

EASY CORNPONE

Steps:

• Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
• Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
• Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
• Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.

MONIQUE'S CORNICHONS

Steps:

• In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
• Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.

CORN PONE COOKIES

Steps:

• Preheat oven to 400F and lightly grease a baking sheet.
• Mix dry ingredients in a large bowl.
• Cut in shortening with a pastry blender.
• In a separate bowl, beat egg; stir in bananas.
• Blend into flour mixture; stir in nuts.
• Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
• Bake for 10 to 15 minutes or until golden brown.