Indian Pone Cakes

Indian Pone Cakes are a classic Southern-style cornmeal treat, often referred to as johnnycakes or journey cakes. These simple, rustic cakes feature a crisp, golden exterior and a tender, slightly crumbly interior. Made with just cornmeal, baking mix, water, and plenty of melted butter, they offer a comforting, savory-sweet flavor that pairs beautifully with honey, syrup, or jam. Perfect for breakfast, brunch, or as a hearty side dish, these cakes are quick to prepare and bake to perfection in minutes. Their versatile nature makes them an excellent choice for casual family meals or potlucks. Serve them hot from the oven for the best texture and flavor experience.

Cooking Method: Baking

Cuisine: Indian

Courses: Desserts

Difficulty: Intermediate

Servings: 24

Calories: 124.2

Dietary: Vegetarian

Description

Indian Pone Cakes are a classic Southern-style cornmeal treat, often referred to as johnnycakes or journey cakes. These simple, rustic cakes feature a crisp, golden exterior and a tender, slightly crumbly interior. Made with just cornmeal, baking mix, water, and plenty of melted butter, they offer a comforting, savory-sweet flavor that pairs beautifully with honey, syrup, or jam. Perfect for breakfast, brunch, or as a hearty side dish, these cakes are quick to prepare and bake to perfection in minutes. Their versatile nature makes them an excellent choice for casual family meals or potlucks. Serve them hot from the oven for the best texture and flavor experience.

Ingredients

1/3 cup Butter or margarine
1.5 cups Bisquick baking mix
0.5 cups Cornmeal
0.5 cups Cold water
1 tsp Salt
As needed Cornmeal for dusting

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C).
2
Melt the butter or margarine in a 13x9x2 inch baking pan.
3
Sprinkle a thin layer of cornmeal over the melted butter in the pan.
4
In a large bowl, combine the Bisquick baking mix, 1/2 cup cornmeal, salt, and cold water.
5
Stir until a soft dough forms.
6
Turn the dough out onto a floured or cornmeal-dusted cloth-covered board.
7
Gently smooth the dough into a ball and knead lightly 5 times.
8
Roll the dough into a rectangle approximately 10x6 inches.
9
Cut the rectangle lengthwise in half, then cut each half into 12 sticks about 3/4 inch wide.
10
Roll each stick in the buttered pan to coat, then sprinkle lightly with additional salt.
11
Bake for 12 to 15 minutes until golden brown and crisp.
12
Remove from oven and serve hot.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 124.2kcal

% Daily Value *
Total Fat 13.8g22%
Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 205.0mg9%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For crackers: Roll the dough into a 12x6 inch rectangle, cut into fourths, and coat each side in the buttered pan before baking for 15 minutes. These can be cooled and reheated in a toaster later.

Indian Pone Cakes are also known as journey cakes or johnnycakes, a name that became popular during the Civil War era.

Ensure the water is cold to help keep the dough tender.

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Keywords: cornmeal, johnnycakes, pones, buttery, crispy, rustic, breakfast, brunch, southern, quick, easy, baked, cornbread, traditional, homestyle, comfort food, vegetarian, snack, side dish, grain

Read it online: https://www.chefs-mate.com/recipe/indian-pone-cakes/