Southern Corn Pone Bread

4.0
(27)

A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!

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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Yield:
1 corn pone cake

Ingredients

  • ¼ cup canola oil

  • 1 ½ cups white cornmeal

  • 1 ½ teaspoons salt

  • 1 ⅓ cups buttermilk

  • 2 eggs

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.

  2. When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.

  3. While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.

  4. Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.

  5. Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.

  6. Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Nutrition Facts (per serving)

179 Calories
9g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 179
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 48mg 16%
Sodium 504mg 22%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 5g
Vitamin C 0mg 2%
Calcium 56mg 4%
Iron 1mg 6%
Potassium 144mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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