Recipe by Aggie
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 teaspoons
1 1/3 cups
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.
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.
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.
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.
Extremely salty- we couldn't eat it. Otherwise it seemed good (texture, etc.)
I did not enjoy this, but I think the recipe is fine. (Does that make sense?) It came out the oven after 30 minutes exactly as I had hoped, brown all around, a little dry and somewhat crunchy. But it turns out I DO like a little sweetness to my cornpone, or cornbread. I'll try a different recipe next time.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Corn Pone Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make moist, slightly sweet corn bread.
See how to make a rustic Italian cornbread.
This perfectly moist corn bread is slightly sweet and very versatile.