On 7/12/2010 8:47 AM, sf wrote:
> On Mon, 12 Jul 2010 08:12:00 -1000, > wrote:
>
>> On 7/12/2010 2:05 AM, George Shirley wrote:
>>
>>> This ensures a nice crisp crust all around and a nice tender pone. You
>>> can pretty much mix in any ingredients you want as long as the skillet
>>> will hold it. I have used a cast iron chicken fryer to make "stuffed"
>>> cornbread and it worked well.
>>>
>>
>> What's a "pone?" Is it like amata? :-)
>
> From the context, it sounded like the insides (the crust is crispy,
> the inside is tender).
>
> I looked it up... define: pone
>
> noun; The general measurement of a family-size quantity of cornbread,
> coincidentally the exact diameter and thickness of a #12 iron skillet.
> activerain.com/blogsview/1065447/mr-blackwell-s-weekly-appalachian-american-thesaurus-week-3
>
> pones - In common usage in the south a "pone" is used to describe any
> small individual serving of cornbread (which can include dressing)
> usually formed into a small oval portion. However, some people refer
> to a skillet of cornbread as a pone as well.
> http://www.marthawhite.com/cooks_cor..._glossary.aspx

I knew that small finger of cornbread was a pone but I was unaware of
the usage as a big cornbread or as the guts of a loaf. Thanks!


>
>
> I have no idea what an "amata" is in cooking/eating terms.
>