Appone (Maize cake) by Lisa Youngman
2 cups cornmeal
½ tsp. of salt (or more, to taste)
Enough boiling water to make a semi-stiff mush
Mix together all ingredients. Spread the mixture approximately half an inch thick in a well-greased heavy pan. Bake at 375 degrees F for 20 to 25 minutes, or until cooked through.
Alternatively, form the dough mixture into elongated 3 inch “bun” shapes, placing them on a greased baking sheet. Bake at 375 degrees F for approximately 15 minutes or until the edges begin to brown.
Pone by Lisa Youngman
Pone is a European-modified Appone recipe.
2 cups milk
1 cup cornmeal
1 tsp sugar
1 tsp salt
3 eggs, separated
½ cup butter
Heat the milk almost to a boil and stir in the cornmeal, sugar, and salt. Cook until thickened while stirring constantly. Remove the mixture from the heat and allow to cool slightly before adding the lightly-beaten egg yolks and butter. Fold in the egg whites which have been stiffly-beaten. Pour the batter into a heated, buttered 2 quart casserole dish. Bake at 350 degrees F for approximately 50 minutes. To serve, spoon the hot bread onto a plate and top with butter.