1/3 c Butter or margarine
Cornmeal — as needed
1 1/2 c Bisquick baking mix
1/2 c Cornmeal
1/2 c Cold water
Salt
1 – Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal
over butter. 2 – Stir baking mix, 1/2 cup 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,
10×6 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 minutes. Serve hot (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
minutes. 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 that caught on during the Civil
War. Bisquick and Betty Crockers (c) General Mill, Inc.
From billspa@icanect.net Thu Aug 08 08:31:49 1996
Yields
24 Servings
