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Southern Corn Pone Bread

Southern Corn Pone Bread

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Aggie

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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.
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Reviews

Davies
86

Davies

4/29/2008

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

newlie10
80

newlie10

8/3/2009

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.

magdalena
46

magdalena

8/29/2011

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.

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