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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CORN PONE (3 recipes)

Corn Pone #2

Take 1 pint of corn meal, 1/2 cup of flour, 4 eggs well beaten, 1/2 teaspoonful of soda, and a little salt. Thin with sour cream as for common cake dough. Bake.

Sister Mary Searle, Lanark, Ill.
 

Corn Pone #3

Take 1 pint of sour milk, 1 pint of sweet milk, 3 eggs, 1/4 cup of butter, 1 teaspoonful of soda, 1 teaspoonful of salt, 1/3 of wheat flour and 2/3 of corn meal to make a soft batter. Bake in a moderate oven.

Sister Lizzie Warble, Mt. Morris, Ill.
 

Corn Pone #4

Take 2 cups of corn meal, 1 cup of wheat flour, 1 pint of sour milk, 2 eggs, 1 tablespoonful of sugar, 2 tablespoonfuls of butter, a pinch of salt, and 1 teaspoonful of soda. If buttermilk or part cream is used, not much butter is needed.

Sister Ida A. Bonsack, Westminster, Md.