Grandma Deitz's Cornpone ( I believe Ms. Ann Ryan Deitz from Lincoln Co. WV)

 10 Cups plain corn meal
2 1/2 cups sugar
3 Tablespoons salt
12 cups boiling water
3 cups flour
3 cups buttermilk
6 eggs
2 Tablespoons baking powder
3 teaspoons soda, dissolved in small amount of water
3 Tablespoons butter, melted
5 Tablespoons bacon drippings

These ingredients are calculated for a huge skillet, about 14 inches wide and 3 1/8 inches high.
If you make this recipe in a 9 or 10 inch skillet, cut the ingredients into thirds.
It is a math assignment from Grandma Deitz.!!! 

Mix together the corn meal, sugar, and salt the night before.
Add the boiling water slowly.
Stir and mix until smooth.
Let stand overnight, not in refrigerator, but covered.

The next day,
Add the rest of the ingredients to the mixture and stir.
Meanwhile, heat the skillet over the top burner with the bacon drippings in it until the drippings are real hot.
Pour the mixture into this hot skillet;
Do not drain out the drippings.
Cook in a 450 degree oven until brown on top, about 20 minutes (10 minutes for the smaller skillet).
Then lower the temperature to 350 degrees until the cornpone is done, about another 1 hour and 20  minutes.
If using smaller skillet, about 1 additional hour.
This should be cooled well before cutting, to keep its shape.

by L. D. Egnor.