Ingredients
2 cups water-ground white cornmeal
1 teaspoon Royal Baking Powder
1/2 teaspoon salt
2/3 cup cold water
1/2 cup milk
1 tablespoon melted lard or butter
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sift the meal, baking powder, and salt into a mixing bowl. Add the water and milk. Stir well, add melted fat, and let the mixture rest for 10 minutes. Then take the batter and shape it into pones by cupping both hands together and patting it into form. Place each pone upon a baking sheet an inch apart from the others and bake in a preheated 375 oven for 15 to 20 minutesno longer or the bread will dry out.