My Daddy's Corn Pone


Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.

Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
1 hrs
Total Time:
2 hrs
1 9x13-inch pan


  • 2 cups cornmeal

  • ½ cup white sugar

  • 1 tablespoon all-purpose flour

  • 1 teaspoon salt

  • 3 cups water

  • ¼ cup butter

  • 1 ½ cups milk

  • 2 eggs


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.

  2. Stir cornmeal, sugar, flour, and salt together in a large bowl.

  3. Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.

  4. Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

Cook's Note:

The leftover pone is also great cut into slabs and pan-fried in butter.

Nutrition Facts (per serving)

169 Calories
6g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 169
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 44mg 15%
Sodium 254mg 11%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 5%
Total Sugars 10g
Protein 4g
Vitamin C 0mg 1%
Calcium 45mg 3%
Iron 1mg 5%
Potassium 118mg 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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