Cherokee Corn Pones
- 2 cups cornmeal
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 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
- Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle
(400 degrees F). Cook for 15 minutes.
- Turn and cook an additional 15 minutes.
- Serve hot with butter.
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