Southern Corn Pone Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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
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Reviewed: Aug. 2, 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.
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Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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Reviewed: Aug. 28, 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.
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Cooking Level: Intermediate

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Reviewed: 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.
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Reviewed: Aug. 1, 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.
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Reviewed: Oct. 9, 2011
Extremely salty- we couldn't eat it. Otherwise it seemed good (texture, etc.)
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Reviewed: 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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