Indian Pone

Bring one quart of water to a rolling boil in a medium saucepan over high heat. Add salt to taste and stir to dissolve.

Gradually pour cornmeal into the boiling salted water while stirring constantly to prevent lumps from forming. Reduce heat to medium-low and continue stirring until the mixture thickens into a stiff, workable dough.

Remove the pot from heat and allow the cornmeal dough to cool slightly until it is comfortable enough to handle with your hands.

Preheat your oven to 375°F (190°C) and grease a baking sheet or cast iron pan generously with butter.

With lightly buttered hands, divide the dough into portions and shape each piece into a flat, oval or rounded pone roughly half an inch thick.

Place the shaped pones onto the prepared baking sheet and brush the tops with a small amount of softened butter for added richness and color.

Bake in the preheated oven until the pones are firm, lightly golden on the outside, and cooked through, turning once halfway through baking.

Remove the pones from the oven and allow them to cool on a wire rack for a few minutes before serving warm with additional butter if desired.