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Indian Pone Cakes

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      Title: INDIAN PONE CAKES
 Categories: Bisquick
      Yield: 24 Servings
 
    1/3 c  Butter or margarine
           Cornmeal -- as needed
  1 1/2 c  Bisquick baking mix
    1/2 c  Cornmeal
    1/2 c  Cold water
           Salt
 
  1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal
  over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a
  soft dough. Gently smooth dough into a ball on floured cloth-covered
  board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle,
  10x6 inches. Cut lengthwise in half; cut each half into 12 sticks
  about 3/4 inch wide. Roll each stick in butter in pan; sprinkle
  lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
  
  For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in
  fourths. Put in pan one at a time to coat one side, then the flip
  side with the butter; sprinkle lighly with salt. Bake in pan; 15
  minutes. These can be cooled and heated later in the toaster.
  
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  NOTES : Pone Cakes have two other names. They were called journey
  cakes and later Johnnycakes, a name that caught on during the Civil
  War. Bisquick and Betty Crockers (c) General Mill, Inc.
  
  From billspa@icanect.net Thu Aug 08 08:31:49 1996
  
  Recipe By     : Betty Crocker's Bisquick "Folk Breads USA" (1973)
 
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