You can experiment with this recipe by swapping out the meat or soup for any other combination that you think works well. This is what I freeze for last-minute dinners or for when my husband has to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 corn pone cake |
Ingredients
- ¼ cup canola oil
- 1 ½ cups white cornmeal
- 1 ½ teaspoons salt
- 1 ⅓ cups buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
- Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
- Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
- Carefully pull out the center rack and pour batter into hot oil in the skillet.
- Bake in the preheated oven 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.
- Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 504 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly….turned out great! Batter was kind of thick though…I’d make it again
It was tasty. But we are not southerners. So my north western wife and I need to go back to a regular corn bread. Even with the tasty bacon drippings suggested by an other corn pone recipe reduced down to this amount, WE oldsters would still need to reduce the salt to half and go to only 3/4 of the oil. Rub only enough bacon fat to grease the pan. or season it well with oil but add little. It’s hard on the liver and gall bladder she needs to have removed.
I’d never made corn pone before (I’m new to Southern cooking) so I didn’t add water at first because I was following the directions I knew the batter was supposed to be much thinner so I added some water but was not sure it was the right amount. The author of this recipe needs to list water in the ingredients and the instructions!
Love this!
Buttermilk makes it a very good cornbread. This is like moms recipe, but they used shortening like Crisco. My Father in law made a corn pone that took most the day. It would sit on the kitchen counter in a big bowl. We would watch it rise. Was it ever good. Nothing like the iron skillet. I have a favorite. My sister sent it in the mail form WV to me in MN. Years ago. Still the best skillet ever.
Free of sinful sugar.
I use this recipe to make corn bread sticks to take to the Annual Home Coming Covered Dish at church. The consistency of the corn bread is very good with this recipe. It is best to make them the day before or very early in the morning of the event.
Just made this for the 1st time, largely out of curiosity. Living in Europe I had to convert the units to metric, and may have gone wrong there. 60ml of oil for 260gr of mais flour with about 350ml of liquid excluding the eggs seems excessive (much more than required to coat the skillet) so I skimmed it after about 20min of cooking. I also used regular teaspoons for the salt: the indicated quantity (twice what I used, I think) would make for an inedible result. I tried fermented milk instead of buttermilk (not available here), which contains a lot more fat and is thicker, so I had to add almost 100ml of additional regular milk in order to get what I’d call a thin batter. It’s possible too that my flour is too fine: I can only get the grind for making polenta and something that’s a lot finer. The result (after 10 additional minutes) looks and smells good though, a bit like what we call an egg “flan” here in France.
Loved this recipe. Tasted exactly like my mothers and my Mama’s cornbread. Easy to make. I think I may pan fry it next time.
I was looking for a traditional appalachian cornbread, not sweet, made it a cast iron skillet. This fit the bill, just like I grew up with. Love it.
Mine came out as a flat dense patty. and was not good. Other recipes have you pour the hot oil into the batter, this one does not. The patty swims in the hot oil.
I added fresh corn off the cob…..perfect!
I liked it but my wife didn’t. This has totally different texture. Dense and firm since there is no leavening agents involved. I think that next time I will substitute bacon grease for the canola oil, though.
The two star rating is not to indicate that there is anything wrong with the recipe. It’s just not what I thought. Since making it, I figured out that what I really wanted was what we used to call corn sticks growing up. (Generally cooked in a cast iron pan with little half corn shapes made into it.) Both grandmamas made awesome corn sticks but I never learned to do it. I had hoped that it would just be corn sticks in a different shape. This was dense and salty, as was described, but it just wasn’t what I was looking for.
I’m tempted to make this every day. I have a small skillet; so I cut both the ingredients and times in half, and the result is perfect! I also love that this uses simple, traditional ingredients.
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.
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.
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.
Extremely salty- we couldn’t eat it. Otherwise it seemed good (texture, etc.)
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.