Unleavened cornbread in the form of flat oval cakes or loaves, originally as prepared with water by North American Indians and cooked in hot ashes.
- ‘Southerners preferred corn dodgers or pone and pork and clabber rather than Yankee beef.’
- ‘The reference is to the celebrated corn pone; the binomial form is to be preferred, since pone by itself could sometimes refer to a bread made of something other than corn.’
- ‘Cooked, this innocent combination forms the superstructure for such savory staples we know as: mush, cornmeal fritters, hush puppies, pone and pudding, dodgers, relish, bread, sticks and stuffing.’
- ‘Sweet bread, pone, conkies, and ah wicked cranberry bread with whole wheat flour and all the trappins of West Indian cooking.’
Virginia Algonquian, bread.