Southern Corn Pone Bread Recipe - Allrecipes.com
Southern Corn Pone Bread Recipe
  • READY IN 45 mins

Southern Corn Pone Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 corn pone cake Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Apr 29, 2008

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

 

9 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.

 
Nov 29, 2013

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.

 
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.

 
Oct 09, 2011

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

 
Apr 11, 2014

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.

 

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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.

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