1 : /2 c Corn-meal
1 : ts Salt
1 : ts Baking powder
1 : tb Sugar
1/2 : c Flour
1 : ts Baking soda
2 : c Sour milk
2 : Eggs, well beaten
3 : tb Melted shortening
1 : Pan; (9 inch) corn bread
1 : cn Corn
1 : cn Stewed tomatoes
2 : c Turkey ham; cubed
Bacon; : Bacon; (5 or 6 slices
-uncooked) : -uncooked)
1 : lb Bulk Pork sausage
2 : tb Water
1/3 : c Onion, chopped
1 : c Celery, finely diced
1 : ts Poultry Seasoning
1 : ts Salt
8 : c Crumbled Cornbread
0: Combine the cornmeal and salt in a small mixing bowl
1: Add the boiling water and beat until the mixture is smooth
2: Heat the bacon grease in a large, heavy skillet to a depth of about one inch
3: Form the meal into small flat cakes, about 2 1/2-inches in diameter, and drop into the hot grease
4: Fry on both sides until crisp and golden, turning once
5: Drain on paper towels and serve immediately with butter
6: NOTES : Corn pones are small fried corn cakes
7: Serve them with pork chops, ham or fried fish
8: Recipe by: Ruth Jenkins Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi
9: com> on Mar 21, 1997