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READY IN 45 mins

Southern Corn Pone Bread

Read Reviews (5)

"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!" — Aggie

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All about Eggs

Original recipe makes 1 corn pone cake Change Servings

1/4 cup canola oil
1 1/2 cups white cornmeal
1 1/2 teaspoons salt

1 1/3 cups buttermilk
2 eggs

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Directions

Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
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.
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.
Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
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.
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.

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PREP 20 mins
COOK 25 mins
READY IN 45 mins

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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

—Davies

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Aug 03, 2009

My grandmother in Texas made corn pone for our family when I was a kid. She made individual servings by forming them in her hands. They were wonderful! I am now 77 and remembering the "good old days.

—newlie10

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6 Ratings

Aug 29, 2011

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.

—magdalena

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Aug 01, 2011

It was okay, but not my thing. Dense and bland. I added flour, sugar, and baking powder to the rest of the batter and they rose nicely. I guess I'm more of a traditional cornbread gal.

—LiviaDesigns

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Oct 09, 2011

Extremely salty- we couldn't eat it. Otherwise it seemed good (texture, etc.)

—mcaitlin

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Nutrition

Calories
179 kcal
9%

Carbohydrates
19.6 g
6%

Cholesterol
55 mg
18%

Fat
9.4 g
14%

Fiber
1.7 g
7%

Protein
4.8 g
10%

Sodium
504 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Corn Pone Bread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 179
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 1.2g 6 %
Cholesterol 55mg 18 %
Sodium 504mg 20 %
Potassium 144mg 4 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 1.7g 7 %
Protein 4.8g 10 %
Sugars 2.2g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 7 %
Iron 10 %
Thiamin 11 %
Niacin 13 %
Vitamin B6 6 %
Magnesium 13 %
Folate 8 %

* 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.