Cherokee Corn Ponesbreads 2 cup cornmeal 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 3/4 cup buttermilk 3/4 cup milk 1 butter Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter. |
