Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Corn Pone

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Pone' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1/4 cup wheat flour (31 g) is swapped for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); the dish is otherwise cornmeal-dominant and unchanged. Filed as a conversion, not a natural — the deepening pass passed it over only because it prioritized the bulletin's '(Without Wheat)' breads. Category call: side-dish bread, following the Spoon/Soft Corn Bread precedent (Sides).

Hand-formed cornmeal pones with just a little flour in the original, sour milk, and almost no sugar. The meal is scalded first, the pones are handled lightly, and they come out crusty outside and tender inside — a side-dish bread, not a sweet pan bread.

Category: SidesServes: 8Time: 40 minComplexity: 2/5

Why this complexity: Meal is scalded before the leavening goes in; Dough is formed by hand and judged by feel.

Ingredients

  • 2 cups cornmeal
  • 31 g gluten-free 1:1 baking blend (with gum) (about 1/4 cup), for the original 1/4 cup wheat flour (31 g, USDA basis 125 g/cup)
  • 1/3 cup water
  • 1/3 cup sour milk or buttermilk
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons gluten-free baking powder
  • 1/4 teaspoon baking soda

Method

  1. Pour the water and sour milk over the cornmeal in the top of a double boiler and cook a few minutes (or pour boiling water over the meal, then add the buttermilk). Let cool.
  2. Sift together the blend, salt, sugar, baking powder, and soda, and stir into the cooled meal. The mixture should be just stiff enough to form into cakes; add a little water if it is stiffer.
  3. Heat the oven to 425°F (a hot oven). Grease a heavy pan or skillet well.
  4. Form the mixture lightly into oval cakes (pones) with your hands and place them in the hot pan without pressing them down.
  5. Make until browned and firm, about 20 minutes. Serve hot.

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