Pone

Maize bread.

1634.  Their [Indians’] ordinary diet is Poane and Omine, both made of Corne, to which they adde at times, Fish, Fowle, and Venison.—‘Relation … Lord Baltimore’s Plantation’ (1865), p. 17. (N.E.D.)

1705.  The Pone, which is the Bread made of Indian meal…. Their constant Bread is Pone, not so called from the Latine, Panis, but from the Indian name Oppone.—Beverley, ‘Virginia,’ iv. 55–6.

1808.  Massa shall now eat de pone.—Mass. Spy, Dec. 28.

1813.  

1816.  What slaves I have seen, have fared coarsely, upon their hoe-cakes and ash-pone; but have been treated humanely, and not hard tasked.—Henry C. Knight (‘Arthur Singleton’), ‘Letters from the South and West,’ p. 78 (Boston, 1824).

1826.  The children only need a pone of corn bread, and a bowl of milk.—T. Flint, ‘Recollections,’ p. 29. (Italics in the original.)

1838.  He was a full grown Kentuckian, born on sulphur water, pone, and ’possum fat.—B. Drake, ‘Tales and Sketches,’ p. 33 (Cincinnati).

1849.  One of the most prominent dishes of the country [Tennessee], a pone, or roll of hot corn-bread, with preserves of various kinds, and a variety of meats.—Knick. Mag., xxxiii. 58 (Jan.). (Italics in the original.)

1857.  Perhaps the woman would oblige us by making a pone or two of corn-bread?—Olmsted, ‘Journey through Texas,’ p. 97 (Lond.).

1860.  A lady friend recently sent to our office a huge, immense, delicious, old-fashioned “corn pone,” almost as large as a cart-wheel.—Rocky Mountain News, Auraria and Denver, Feb. 1.

1861.  Calling at the cook house for their pone of corn bread, which constituted their allowance for supper.—Oregon Argus, Jan. 19.

1867.  The only food which we had between us was a “pone” of johnny-cake, which we had starved ourselves to save in the prison.—W. L. Goss, ‘The Soldier’s Story,’ p. 125 (Boston).

1869.  I kin make omlit, en fricasee, en punkin pie, en all kinds o’ sass—I kin; en ef I had de conbeniences I’d make corn pone.—J. Ross Browne, ‘Adventures in the Apache Country,’ p. 80.