2 cups yellow granular meal 1 teaspn. salt
2 1/4 cups boiling water 1 1/4 tablespn. oil
Pour boiling water over meal, add salt, oil and yolk of egg; cool, add beaten white and bake in oiled pan. Use a little less water for Rhode Island meal.
1 pt. hot milk
1/2 cup stale bread crumbs
2 cups white corn meal
1 teaspn. salt
1 1/2 tablespn. oil or melted butter
Pour boiling milk over corn meal, stir well, add oil, salt and crumbs; cool, add beaten yolks of eggs, then stiffly-beaten whites. Bake in oiled pie pans. Or, soak meal and crumbs in cold milk for several hours and add salt, oil and eggs as before.
1 1/2 cup granular corn meal, salt, 1 cup cold water. Rest
1-2 hrs., spread thin on hot griddle or frying pan, bake in hot oven, serve hot.
1 cup granular meal, salt, 3/4 cup boiling water. Spread at once, thin, on hot griddle or frying pan and bake in hot oven.
1 qt. white corn meal, 1 teaspn. salt, cold water for soft dough. With hands moistened with cold water mold into oblong mounds, a little thicker in the center than at the ends. Lay on hot oiled or floured pan, press a little with the fingers and bake in hot oven. Break (not cut). Eat hot.
A little oil may be added to the meal for pone, but then it will not be "straight."