If you get down on cornbread, you will love this bomb remix, corn pone. It’s made with simple ingredients like gritty cornmeal, buttery heavy cream and a necessary Southern ingredient, bacon fat, this recipe is intensely moist, flavorful and authentic. The melt-in-your-mouth inside and crisped up golden crust is straight up addictive boos. Think cornbread but on another level. Get at this Southern corn pone, and get your life.
This post may contain affiliate links. Read our disclosure policy.
I’m a Southern raised girl through and through. That basically means I love just about any classic down south dish that hits the dinner table. That’s where this Corn Pone comes in. This corn pone serves! It’s rich, dense, and yet still moist and crisp around the edges. If you’ve never had it, you’re in for a big treat boos.
What is Corn Pone?
Basically corn pone is a cousin to cornbread. It has cornmeal, water, salt, and bacon drippings making it a savory side dish that compliments basically any entree you can think of. This Corn Pone recipe is more than a side dish; it’s a whole mood.
The Lowdown of This Corn Pone Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Savory with a natural, subtle sweetness from corn
Skill Level: Easy (No Sweat Fam!)
Beyond Simple!
Corn pone needs just a few staple ingredients, making it an easy yet satisfying side dish that speaks to its Southern roots.
Super Versatile!
This corn pone recipe can be served alongside a variety of meals, whether it’s a hearty stew or a spread of barbecue, it just works.
Textures on Textures, Flavors on Flavors
When baked up right, corn pone gives two unique textures; crispy on the outside and soft on the inside, making each bite a hybrid of flavors.
Ingredients you’ll need to make Corn Pone
- Cornmeal- I prefer a fine yellow cornmeal here because it gives that rich, authentic Southern flavor, and it makes the bite smoother.
- Salt– kosher salt is king. It helps enhance all the flavors here.
- Boiling Water- This will help bind the cornmeal, and also keep the texture super moist.
- Bacon Fat- We getting super Southern with it boos. That extra flavor don’t play around!
- Eggs- These add structure and richness.
- Heavy Whipping Cream- Get get nice and creamy as well as buttery with this ingredient.
- Baking Powder- be sure to use fresh, active baking powder since it helps give a nice lift and fluffy.
- Vegetable Oil: we use this to grease up that pan just right so we can get that crispy crust.
How to make Corn Pone
What to serve with baked corn pone
- Warmed up: Sometimes all you need is a pat of butter, a drizzle of maple syrup or honey or some strawberry preserves.
- Weeknight Easy Meal: This is a great easy side to throw together on a busy weeknight along with a main dish of fried pork chops, beef stew, hamburger steak or beef tips.
- BBQ Feast: Slap some corn pone right on the table next to the baby back ribs, baked beans, fried corn and Southern potato salad boos. Don’t forget the peach cobbler boos!
Recipe Substitutions
- Bacon Fat: A neutral oil like vegetable oil or canola will work fine here.
- Heavy Cream: Half and half is a great substitute if whipping cream ain’t around.
- Baking Powder: If you ran out, mix 1 teaspoon of baking soda with 2 teaspoons of cream of tartar to use instead.
- Vegetable Oil: Another neutral oil like canola will work great. Also you can use melted butter for more rich flavor but be careful that your corn pone doesn’t burn.
Recipe Variations and Additions
- Dessert Remix: Just a tablespoon or two of sugar or honey to the batter will sweeten things right on up. Then top with a little whipped cream and serve it up!
- Get Cheesy: Add some shredded Monterey jack or pepper jack cheese into the batter before baking. So good boos!
- Add more bacon: Don’t just add in the bacon grease. Fold some crispy bacon bits into the batter for some smoky salty vibes.
- Herb it Up: For some earthy notes, fresh herbs like rosemary and chives really bring fragrance and depth.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Expert Tips and Tricks for making the best sweet corn pone recipe
- Preheat that Skillet boos: This is how you get that perfect crispy crust!
- Hot Water is Necessary: Don’t skip this step. That water needs to be boiling so it activates the cornmeal creating the right texture.
- Don’t Overmix y’all: Don’t nobody want a tough corn pone. Just mix until its combined so we get a nice tender crumb.
- Rest that Batter: This step takes some time but it allows the cornmeal to hydrate well.
- Adjust the Consistency if needed: If you see the batter seems too thick, add more boiling water starting at just a tablespoon until it reaches a nice pouring consistency.
- Want more moisture? Add a bit more heavy cream. This recipe is super easy to adjust.
How to store & reheat corn pone
It can be stored in the same way that you would any other cornbread recipe. Tightly wrap the leftover cooled down pone in plastic wrap or foil, then place it in an airtight container or food storage bag.
To reheat, you can always zap a hunk of it in the microwave with a damp paper towel draped over the top to reintroduce some moisture if it gets too dry.
How long will corn pone last in the fridge?
It will last up to 4-5 days.
Can I freeze Southern corn pone?
You sure can boos! Wrap in plastic wrap then add to ziptop bags and label. It will last for up to 3 months.
Frequently asked questions
Yep you know it y’all. Cool completely and wrap tightly in plastic wrap. You can store at room temp up to 2 days.
It should be nice and golden on the top. You can also use the good ole toothpick trick. Insert into the center, and if it comes out clean or mostly clean, it’s all good boos.
Corn pone’s texture and consistency is slightly different because it uses boiling water. Cornbread has more of a fluffy texture while corn pone is a bit denser and also thicker too.
Now corn pone is a bit dense in texture but it definitely shouldn’t be dry! Before the batter is baked, it should be thick but pourable. If it’s too thick, add more boiling water starting with a tablespoon or two and mix up. You can even add a little more heavy cream to make sure it comes out moist and delish!
If you want a change up from your typical cornbread, definitely give this Southern corn pone a try. It has such a unique flavor and texture that tastes just as bomb as cornbread. Get into it boos!
Fave Cornbread Recipes
Corn Pone
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 3 cups cornmeal
- 1 tbsp kosher salt
- 1/4 cup bacon fat or canola oil
- 2/3 cup boiling water
- 2 large eggs beaten
- 1 cup heavy whipping cream
- 2 tsp baking powder
- 2 tsp vegetable oil
Instructions
- Mix cornmeal, salt and bacon fat. Pour this mixture into the boiling water and stir until well mixed.
- Next add eggs and cream and stir. Allow it to cool for 60 minutes.
- Once 45 minutes have passed, preheat your oven to 400 degrees. Add oil to the cast iron skillet and once the oven reaches temperature place the skillet in the oven to heat up the oil.
- Once the mixture has cooled for 60 minutes, mix everything super well then add in the baking powder. Check the consistency now. If it is thick but still pourable and doesn't look dry, go ahead and continue. If it seems a bit dry, add a little more boiling water or some extra heavy cream and mix until it looks moister.
- Pour the pone into the hot, greased cast iron skillet and bake for 25-35 minutes and serve.
pinterest 
facebook 
twitter 
email
I can’t stop making this recipe! We love cornbread so this was perfect. So easy to make too! 🙂