*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.
This our standard way to make pan cornbread. Corn pone is hand formed and is shaped something like hands folded in prayer. It is "grown" in a 425/450 deg. oven till the outside is medium brown and crispy while the inside is moist and soft. At least here in the foothills we've been making it this way since out of memory........Also; you bet! Sugar is for cakes, cookies and iced tea, not cornmeal goodies. Patrick
Our old mountain family recipe uses no eggs. We add a little more buttermilk and 2 teaspoons baking SODA. We preheat the skillet with the oil in it (bacon grease in the old days). The batter sizzles when it is poured into the skillet. A little oil is tilted up over the top of the batter. After baking, turn out bread onto tea towel and wrap it up for about 10 minutes before serving. Firm crispy crust with dense creamy center.
This recipe makes a dense product that is easy to toss together on a week night to add a special touch to any meal. Best served warm. Makes a great snack at work the next day too. FYI this is NOT corn bread and the recipe as is produces a plain flavored product. Use of a heated cast iron skillet adds to the crispy-ness of the outside of the pone too.
Making this right now! Sounds good my great grandmother used to make pone bread and i remember it being salty and crumbly i dont like sweet cornbread at all. So i hope this comes close to hers. Only thing i am going to change is instead of canola oil i am using bacon grease.
I liked it but my wife didn't. This has totally different texture. Dense and firm since there is no leavening agents involved. I think that next time I will substitute bacon grease for the canola oil though.
This simple and easy recipe makes a delicious bread that's perfect for breakfasts. Two suggestions: (1) Use half the salt; (2) Bake 30 minutes (this will vary according to your oven of course but mine requires more than 20-25 to get this bread crispy). Incidentally it's not entirely clear to me whether this is in fact authentic corn pone; Wikipedia (for what it's worth) characterizes corn pone as milk-less and egg-less. By whatever name this recipe is becoming a classic staple in our family.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Southern Corn Pone Bread to your Favorites