Southern Corn Pone Bread

Southern Corn Pone Bread

Aggie 3

"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!"


45 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 11 Ratings


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...

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 ...

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 si...

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 NO...

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. B...

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...

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, ...