I Eat La.: Vegetable dishes bring back country living _lowres

Photo by TERESA B. DAY -- Stewed Okra and Tomatoes

Corn Pone

Recipe is from “Confederate Receipt Book, A compilation of Over One Hundred receipts,” Adapted to the Times, introduction by E. Merton Coulter, The University of Georgia Press.

2 cups white cornmeal

Pinch of salt

2 cups very warm water

Slab bacon or lard

Heavy syrup or molasses

1. Combine cornmeal and salt. Gradually stir in water a little at a time. Dough should be stiff but workable.

2. Roll into about half-dollar size balls. Use hand to flatten to about 1/4-inch thickness.

3. Heat skillet, adding bacon. Place flattened mush onto very hot skillet. Turn once.

4. Serve with heavy syrup or molasses.