Corn pone cakes

This recipe according to Sharon Tyler Herbst’s The Joy of Cookies is a cookie version of the sweet cornmeal cake, corn pone that hails from Barbados. The cookies are dense, not unlike the US version of the scone. They are mottled with golden raisins and maraschino cherry bits, and flavored with vanilla, cinnamon, nutmeg and rum. I used a stone-ground yellow cornmeal which gives them a grittier texture than finer cornmeal would. Glazed with a mixture of rum and powdered sugar (I used vanilla sugar, again) they are sweet and fragrantly flavorful and good, but I don’t think this is a recipe we will revisit any time soon. Easy to make, just not quite our cuppa.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , . Bookmark the permalink.

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