Title: Indian Pone Cakes
Categories:
Yield: 24 Servings

1/3 c Butter or margarine
Cornmeal; as needed
1 1/2 c Bisquick(TM) baking mix
1/2 c Cornmeal
1/2 c Cold water
Salt

1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over
butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a soft
dough. Gently smooth dough into a ball on floured cloth-covered board.
Knead 5 times. 3 - For sticks - Roll dough into a rectangle, 10x6 inches.
Cut lengthwise in half; cut each half into 12 sticks about 3/4 inch wide.
Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan;
12 to 15 minutes. Serve hot (2 dozen).

For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in fourths.
Put in pan one at a time to coat one side, then the flip side with the
butter; sprinkle lighly with salt. Bake in pan; 15 minutes. These can be
cooled and heated later in the toaster.
Posted to MC-Recipe Digest V1 #189

Date: Thu, 8 Aug 1996 08:05:53 -0700 (PDT)

From: PatH
NOTES : Pone Cakes have two other names. They were called journey cakes
and=
later Johnnycakes, a name that caught on during the Civil War.
Bisquick and Betty Crockers (c) General Mill, Inc.