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

BREADS - WARM AND COLD

OLD-FASHIONED CORN PONE
 

 Make 3 pints of corn meal mush. Cool this with 1/2 gallon of water; thicken this with meal until it is as stiff as dough. Put in a pint of flour, and salt to taste. Make this up in the morning, and let rise until the afternoon. Thicken a little more with corn meal and put in a greased pan. Place in a hot oven and bake a little longer than common corn bread.

Sister Eliza Weaver, Sinking Spring, Ohio.