There are many versions of cornpone (or corn pone), a true staple of the American South. But the root of it all is a simple, easy cornmeal dish that’s like cornbread, only in this case without out the leavener, eggs and buttermilk. The savory little patties are proof that you don’t need a lot of ingredients to make something tasty. They’re great for dipping in soups and stews, as a stand-in for biscuits as a breakfast side or on their own, slathered with butter and molasses or honey, for a quick snack. One bite and you will see why cornpone has lasted through the years.
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups yellow or white cornmeal
- 1/2 cup canola oil or shortening, plus 1 tablespoon for the pan
- 1 cup warm water
- 1 teaspoon kosher salt
- Butter and molasses or honey, for serving, optional
Instructions
- Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
- Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
- Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
- Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 34 g |
| Saturated Fat | 4 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 409 mg |
Reviews
Great!