Sour Cream Corn Pones
1 cup white cornmeal, unsifted (preferably water-ground
Mix cornmeal and salt in a bowl; stir in boiling water. The mixture will resemble dry crumbs. Cover and refrigerate an hour, or until you're ready to bake pones. Overnight is fine.
About 45 minutes before serving, remove bowl from refrigerator. Stir soda into sour cream; mix with crumbs, then add melted butter. Mixture should be paste-like. Heat oven to 425 degrees F; on surface unit of stove heat heavy skillet containing 1 tablespoon butter. Form heaping tablespoons of batter into small cakes; pat them 1/2 inch thick; place in hot skillet and put in oven. Bake 25 to 30 minutes. If top of cakes are pale, turn and bake another 5 minutes. Serve piping hot with butter - and honey if you like.
Variation: Sweet cream and 1 teaspoon baking powder may be substituted for sour cream and soda.