Cherokee Registry

Corn Pones

• 2 cups cornmeal

• ¼ teaspoon baking soda

• 1 teaspoon salt

• ½ cup vegetable shortening

• 3/4 cup buttermilk

• 3/4 cup milk

• butter

Combine cornmeal, baking soda, and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400°F). Cook 15 minutes. Turn and cook an additional 15 minutes. Serve hot with butter.

serves 8