Mrs. Daughdrill's Corn Pones


  • This makes 10 to 12 pones.
  • 2 cups of yellow cornmeal
  • 1/2 teaspoon of salt
  • 1 heaping teaspoon baking powder
  • 1/2 cup of buttermilk
  • 1/3 cup of oil
  • 1/3 cup of water, add 1 or 2 tablespoons more if the batter is too thick

Joan's photo of corn from New Hampshire.


Pre-heat your oven to 450 degrees. Mix the dry ingredients, then add the liquid ingredients and stir. “The important thing is the consistancy -- not too stiff, not too thin,” says Mrs. D. Put, by large spoonfuls, on a greased baking sheet. The batter should not run but stand up. You can add extra water or extra cornmeal to get it right. Bake for 12 to 15 minutes or until brown. You can turn them over at 12 minutes and continue another 3 minutes or more. Serve immediately with lots of butter.


Joan Daughdrill's hand written original of this recipe has been on our refrigerator door for the past 10 years. And it was getting hard to read -- so here's an easy to read version.

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