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Corn Pones August 11, 2009 in bread, corn | by Ted Major Corn Pones Originally uploaded by ted_major Say what you will about whether corn bread should be sweet or savory, but the apotheosis of cornbread is the corn pone. To make a proper corn pone, though, you’ve got to have the right corn meal. That coarse stuff from the grocery won’t do. You need fine (or better yet, extra-fine) stone ground cornmeal. When we lived in Georgia, we could get Alabama King brand corn meal (made in ...
Georgia Cornbread=1 c sugar. 1 cup brown sugar. 4 eggs, beaten. 1 cup vegetable oil. 1 1/2 c self-rising flour. 1 teaspoon vanilla. 2 c pecans, chopped Directions: 1 Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. 2 Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 min