Yesterday I made turkey chili. Walt said it sounded like it would be good with cornbread. So I went looking for a recipe. I wanted to make something slightly different from the cornbread we have made here in the past.
I came up with Corn Pone. Can you believe it? When was the last time you cooked or ate pone.
Here's the recipe. It's from a book called the American Regional Cookbook: Recipes from Yesterday and Today for the Modern Cook, by Nancy and Arthur Hawkins (Prentice-Hall, Inc., ©1976).
2 cups cornmeal
1 cup boiling water
1 Tbs. melted butter or other fat
1 cup buttermilk or sour milk*
½ cup cold water
2 eggs, well beaten
½ tsp. baking soda
1 tsp. salt
Preheat oven to 425ºF.
Put the cornmeal into a bowl, stir in the boiling water and melted fat.
Stir in the buttermilk, cold water, eggs, soda, and salt. Beat thoroughly and turn into a well-greased, hot baking pan (batter should be about ¾ inch deep).
Put pan in oven and bake for 30 minutes.
Cut into squares and serve.
*You can make sour milk by putting a tablespoonful of vinegar in a cup of fresh milk.
It's funny to be making such corny (!) American specialties while living in the Loire Valley. Something about the distance that separates us from the U.S. creates the desire. There are so many American recipes that produce really good results if you do everything from scratch.
If you live in France, can you find cornmeal? I wonder how widely available it is. I brought some back from N.C., and then BettyAnn brought me some in May. Now I've found local cornmeal, produced here in the Loire Valley. What about you?
Maybe it's also the autumn weather that is making me crave collard greens, chili, and cornbread. It will soon be sauerkraut time, one of our favorite seasons.
We are having cold rain and even sleet — du grésil — this morning in northern France.