From the kitchen of Donna Everhart, the author of The Road to Bittersweet

MAKES 4

• 1 cup cornmeal
• 1 scant teaspoon salt
• ¾ cup boiling water
• 1 tablespoon shortening (melted)
• Vegetable shortening or oil for frying (bacon drippings recommended, if you have them)

Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When the mixture is cool enough to handle, divide it into four portions.  Shape each into a cornbread cake about ¾ inch thick. Heat about ¼ inch of shortening or oil in the skillet over medium heat. Place corn cakes in the hot oil and fry until browned, turning to brown both sides, about 4 to 6 minutes.

NOTE FROM DONNA
If you want to add more flavor to this recipe, you can use chopped chilies or bacon crumbles. For a lighter, fluffier variation, substitute two tablespoons of the cornmeal with flour.

Book Title: The Road to Bittersweet
Author: Donna Everhart
Recipe: Old-Fashioned Corn Pone
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