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Add a photoServings: 12
Ingredients
- 1/3 c. Butter or possibly margarine Cornmeal, as needed
- 1 1/2 c. Bisquick(TM) baking mix
- 1/2 c. Cornmeal
- 1/2 c. Cool water Salt
Directions
- 1 - Heat butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 - Stir baking mix, 1/2 c. 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 min. Serve warm (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 min. These can be cooled and heated later in the toaster.
- NOTES : Pone Cakes have two other names. They were called journey cakes and=later Johnnycakes, a name which caught on during the Civil War.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 67 | 47% |
| Total Fat 7.66g | 10% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 241mg | 10% |
| Potassium 45mg | 1% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.5g | 2% |
| Protein 1.99g | 3% |
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