This bread may be a little lost on this generation, but my Paw Paw taught me how to make pone bread before he passed. It’s the same ingredients you would use to make biscuits, but patted out into a circle flat. I usually make it from the extra dough I have when making chicken and dumplings.
Anyways, I’ve seen some people call it a hoe cake, but the hoe cakes I’m familiar with have cornmeal. Does anyone else make pone bread?
*EDIT for the recipe*
My Grandfather never really measured ingredients. He would use what he called “Kentucky windage” when cooking. 😂
He would mix Martha White’s self rising flour, about a tablespoon of Wesson oil, and a cup of buttermilk for a wet dough. It’s the same mixture he used for biscuits and dumplings. You can add more flour or more milk to get the right consistency.
He would then grease a cast iron skillet or a flat pan and pat the dough into a circle. The grease was either butter or bacon grease if we had it. He would also brush some melted butter on top. Then he would set the oven at 350 and once it was preheated, he would bake it for about 20-25 mins or until it was golden brown.