4 cups ground white or yellow cornmeal
1 tablespoon salt
2-3 cups of very hot, but not boiling, water
Up to 1/2 cup bacon grease or other oil
In a large bowl, add the hot water to the corn meal and mix into a thick batter. Cover with a dishcloth and let it sit for 15 to 20 minutes. The batter should still be soft enough to mold into a small cake about the size of the palm of your hand. If not add a bit more water. Take your cake and shove three fingers into the middle, if the batter holds the fingerprints, the batter is just right. If not, adjust the water or corn meal as necessary.
Take your cast iron skillet and put it over a medium heat on the stove or over your fire, add the bacon grease or oil. When the oil is hot lay the cakes into the pan. Cook them until they are browned on one side, this should take about 3 minutes. Turn each and brown on the other side. Drain the fat and serve.
As one old boy said, “This was a get-by recipe, when you had nothing else. If you were lucky enough to have butter or jam it tasted plenty good.” In the days of the Great Depression, sometimes this would be a meal in itself.
Your “pones” should look similar to this photo