Re: Jamaican Pone

The consistency of my friend's recipe was much like a sweet moist spoon bread. The best way that I could describe it would be something between corn meal mush, spoon bread, and custard. My attempts have resulted in dry hard, harder than corn bread, heavy syrupy bread thing that in no way resembles the orginal. I'm wondering if the rascal didn't just make a sweet raisin/apple spoonbread and serve it with a simple syrup made with brown sugar, butter, rum, and vanilla.

It sounds like I'm 'bout ready for another experiment. Hum-m-m-m-m, I think I'll try craisins instead of raisins.

--200%Dave