Corn Pone

• servings: 18 Pones

Ingredients

2 teaspoons bacon drippings, plus extra for the pans

2 cups self-rising cornmeal

2 teaspoons all-purpose flour

1 teaspoon salt

1 cup milk

Directions

Preheat the oven to 425°F.

Prepare two 9-stick cornstick pans with bacon drippings. Put the pans in the oven to heat while you make the batter. (If you have smaller pans, or only one pan, you'll have to bake these in batches.)

Combine the cornmeal, flour, salt, and 2 teaspoons of bacon drippings in a medium bowl.

Gradually add the milk, stirring after each addition, until the batter becomes thickened.

Pour the batter into the individual cornstick molds in the pan and bake until golden, 12 to 15 minutes. Serve warm.