Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Corn Pone

Servings: 1

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• cornmeal (150 g)
• olive oil (15 ml)
• salt (1.25 g)
• water (boiling, 250 ml)

Directions

• Place 150 g (1 cup) yellow cornmeal, 15 ml (1 tbsp) olive oil (or other neutral oil, like canola), and 1.25 g (1/4 tsp) salt in a bowl. Pour 250 ml (1 cup) of boiling water over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes. If it isn't, add more water.
• Cover bottom of a 20 cm (7 in) cast-iron skillet with some olive oil, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).
• Brown bottom for an additional 4 to 6 minutes, or until edges are browned and well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.
• As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.

Nutrition Data (Per Serving)