1/3 cup butter or margarine
1 cornmeal; as needed
1 1/2 cup bisquick(tm) baking mix
1/2 cup cornmeal
1/2 cup cold water
Directions: How to Cook Indian Pone Cakes
1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle, 10x6 inches. Cut lengthwise in half; cut each half into 12 sticks about 3/4 inch wide. Roll each stick in butter in pan; sprinkle lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in fourths. Put in pan one at a time to coat one side, then the flip side with the butter; sprinkle lighly with salt. Bake in pan; 15 minutes. These can be cooled and heated later in the toaster. Posted to MC-Recipe Digest V1 #189
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