A corn pone is from an Algonquin word, ‘appoan’. An appoan is any small, oval-shaped bread. These corn-based pones are flavored with green onion and honey and are a perfect side for soup, stew or chili. Make sure the oil has time to reheat to 350 degrees between batches to avoid oily pones and to ensure crispiness.
- 1 c. cornmeal
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp. finely chopped green onions
- 1/2 c. water
- 2 tbsp. honey or maple syrup
- Oil for frying
- paper towels for draining
- In a bowl, combine cornmeal, baking powder, salt, black pepper, and green onions. Stir to combine. Set aside.
- In a small pot combine water and honey and simmer until warm.
- Slowly stir water/honey mixture into cornmeal mixture, stirring continuously. This should create a thick dough.
- Use your hands to make patties out of the dough. It should make between six and eight patties.
- Place a heavy bottom frying pan over medium-high heat and add about 1/4 of an inch of oil. Bring to a temperature of about 35o degrees (if you don’t have a thermometer, you can drop a small piece of dough int the oil to make sure it immediatly begins sizzling and starts to brown.)
- Work in batches (never crowd the pan), add the patties to the pan as carefully as you can and cook, about 1 minute on each side, until browned and crispy,
- Remove from the pan and place on paper towels to drain. Serve warm with extra honey.