Corn pone isn’t your usual loaf of bread. There are zero leavening agents involved in the batter, which keeps this southern specialty relatively flat, dense and chewy on the inside. The outside, however, is perfectly crispy and glisteningly golden brown after baking in a bed of bacon drippings. It’s no wonder corn pone was one of Abraham Lincoln’s favorite foods!
What is corn pone?
Corn pone is a variation of pone bread. Pone is a bread that’s usually baked or fried and comes in more variations than just corn, such as sweet potatoes, pears, apples or pumpkins. Many people recognize that pone was taken from the Native Americans as “pone” is the word for fried bread in several Native languages. Pone is now known as a staple dish in southern cuisine.
Ingredients for Corn Pone
- Oil: Bake-fry the corn pone in canola oil or any leftover bacon drippings you might have saved from the last time you cooked bacon. I highly recommend the bacon drippings if you have access. The flavor is outstanding in this corn pone recipe.
- Cornmeal: Cornmeal is available at most grocery stores. Yellow cornmeal has a much more pronounced corn flavor while white cornmeal is more subtle and delicate. You can use either in this corn pone recipe.
- Water: The water hydrates the cornmeal and helps it cook so the corn pone is not so gritty.
- Toppings: Top your corn pone with a pat of butter and a drizzle of honey or hot honey as desired.
Directions
Step 1: Heat the oil
Preheat the oven to 375°F. Pour the canola oil or bacon drippings into a 12 inch cast-iron or ovenproof skilled and place it in the oven.
Step 2: Mix the batter
In a large bowl, whisk together the cornmeal, salt and water. The mixture should be very thick.
Step 3: Add the batter to the oil
Remove the skillet from the oven. Carefully spread the mixture evenly in the preheated skillet, spooning some of the oil on top of the batter as well.
Editor’s Tip: Use a rubber spatula or mini offset spatula to spread the batter in the skillet.
Step 4: Bake and serve
Bake the corn pone until the edges start to brown, about 35 minutes. Break the corn pone into pieces and serve with butter and honey if desired.
Recipe Variations
- Add herbs or spices: Give your corn pone recipe a little more oomph with some fresh or dried herbs and spices. Black pepper, paprika, garlic powder or cayenne are excellent. Take it down an herbaceous route with sage, rosemary or thyme. Corn pone is a great blank canvas for extra flavorings.
- Use boiling water: If you like your corn pone more on the softer side, boil the water before stirring it into the batter. The boiling water cooks the cornmeal and breaks it down so it’s not so gritty.
- Shape into smaller discs: Instead of one large cone pone, shape the batter into discs and bake-fry them just as you would a large corn pone.
How to Store Corn Pone
Once corn pone has come to room temperature, store it in an airtight container at room temperature for up to two days. You could extend its freshness to five days by keeping corn pone in the fridge.
Can you freeze corn pone?
Yes, corn pone can be frozen. Once it cools to room temperature, wrap each piece of corn pone in storage wrap and transfer them all to an airtight container. They can last in the freezer for up to a month. Thaw corn pone at room temperature for a few hours.
Corn Pone Tips
What’s the difference between corn pone and cornbread?
Corn pone consists of cornmeal, water, salt and oil or bacon drippings, while cornbread adds eggs, sugar, butter, milk, flour and baking powder into the mix. Corn pone’s consistency is heavier and thicker opposed to fluffy and light cornbread.
How do you serve corn pone?
Whip up this four-ingredient, naturally gluten-free corn pone when the time comes to sop up a brothy soup or maneuver mouthfuls of okra and butter bean stew. It makes a great side to pork, turkey or wild game recipes. You can’t go wrong with pairing this Southern specialty with any classic Southern foods, too.
