Cornmeal Pone

Pain de Mais Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of the Finest Indian Meal
  • A Teaspoonful of Salt
  • A Heaping Teaspoonful of Lard, or Butter
  • A Pint of Sour Milk, or Buttermilk
  • A Teaspoonful of Soda
  • 3 Eggs


Pour just enough boiling water over the Meal to scald it through and through, without making a dough or batter. Stir it well, and let it grow tepid. It will be then quite dry. Beat two eggs very light, and add to the Meal, and add a melted tablespoonful of lard or butter. Mix this well, and add the milk or buttermilk, and beat till the batter is very smooth. Dissolve one teaspoonful of soda in a little boiling water, and add to the mixture, and grease a baking pan. Turn the mixture in and bake in a quick oven for about thirty-five minutes, till a golden brown. Take the Pone from the pan whole, and place on a hot platter, and serve, cutting it at the table into slices about three inches long and two wide, and serving with butter.

A Plain Pone may be made by using hot water and lard, instead of milk and butter, making a thick dough, and form into loaves and bake. But it bears no comparison to the real Creole Pone, as made above. Nevertheless, this is a very good and nutritious White Corn Bread. In the rural districts of Louisiana the lard is often omitted, and the Pone made simply of the hot water and Corn Meal.