Virginia Corn Pones
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cornmeal
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable shortening
melted |
|
| 1 | cup |
buttermilk
plus 2 t |
|
| 1 | cup |
water
plus 2 t |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cornmeal
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
melted |
|
| 237 | ml |
buttermilk
plus 2 t |
|
| 237 | ml |
water
plus 2 t |
|
Directions
Combine dry ingredients.
Add shortening, buttermilk, and water; stir just until dry ingredients are moistened.
Shape into oblong patties, using ⅓ cup batter per patty.
Stir mixture frequently to prevent cornmeal from settling.
Place on lightly greased baking sheets.
Bake at 450℉ (230℃) for 10 minutes or until lightly browned.
