Corn Pone

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.

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Slices of corn pone coming out of a cast iron skillet in a white background

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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

Closeup of Jocelyn in pink dress smiling

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!)

Corn pone needs just a few staple ingredients, making it an easy yet satisfying side dish that speaks to its Southern roots.

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.

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, heavy cream, bacon fat, salt, eggs, hot water in white bowls on a white background
  • 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

Cornmeal, salt and bacon fat added to a clear bowl on a white background
1
Mix together cornmeal, salt and bacon fat.
Boiling water added to cornmeal mixture
2
Pour the mixture into the boiling water and stir until it’s mixed up.
Eggs, cream and baking powder added to a clear bowl with corn pone mixture
3
Add your eggs and heavy cream to the mix.
A smooth corn pone mixture in a clear bowl
4
Stir it up and allow it to cool for 60 minutes.
A cast iron skillet with oil added on white background
5
Prep your cast iron skillet by adding oil and heating it up in a pre-heated 400 degree oven.
Baking powder added to cornmeal mixture in a clear bowl on a white background
6
Add in your baking powder and mix it up.
Corn pone mixture in a cast iron skillet before baking
7
Pour your mixture into the hot greased skillet.
Baked corn pone in a cast iron skillet on a white background
8
Bake your corn pone for 25-35 minutes, let it rest then serve it up!

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!
big mama's fried chicken on a white platter
Fry up some Southern chicken as your main.
A large white pot of turnip greens with smoked turkey after cooking on a white background
Get your greens on with some braised turnip greens as your veggie.
A spoonful of black eyed peas with ham.
Add this classic Southern side. The juices mingle perfectly with the corn pone.
A slice of sour cream pound cake being removed from a full cake on a cake server in a white background
And don’t forget this classic Southern dessert. No one can turn down pound cake 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.
Sliced corn pone recipe overhead in a cast iron skillet with butter nearby

Expert Tips and Tricks for making the best sweet corn pone recipe

  1. Preheat that Skillet boos: This is how you get that perfect crispy crust!
  2. Hot Water is Necessary: Don’t skip this step. That water needs to be boiling so it activates the cornmeal creating the right texture.
  3. 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.
  4. Rest that Batter: This step takes some time but it allows the cornmeal to hydrate well.
  5. 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.
  6. 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.

A slice of Southern corn pone on a white plate with butter and honey being drizzled on top on a white background

Frequently asked questions

Can I make corn pone ahead?

Yep you know it y’all. Cool completely and wrap tightly in plastic wrap. You can store at room temp up to 2 days.

How will I know when my corn pone is ready?

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.

What’s the difference between corn pone and cornbread?

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. 

How can I make sure you corn pone casserole isn’t dry?

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!

A slice of eaten corn pone recipe on a white plate with butter and honey drizzle

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

A slice of eaten corn pone recipe on a white plate with butter and honey drizzle

Corn Pone

A twist on classic cornbread, this intensely moist, flavorful and authentic Corn Pone recipe is made with simple ingredients and baked until beautifully golden brown! 
5 from 12 votes
Prep Time 30 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 2 hours 5 minutes
Course: Side Dish
Servings: 8 servings

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.

Notes

Corn Pone can be stored in the same way that you would any other cornbread recipe. Tightly wrap the leftover bread in plastic wrap or foil, then place it in an airtight container or food storage bag. Although it may be prone to moisture while left in the fridge, cornbread can last up to 7 days.
Keep in mind that corn pone is substantially different from a traditional cornbread, so its expiration might differ. 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.

Nutrition

Calories: 251kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 602mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
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Filed Under:  Cornbread, Oven, Side Dishes

Comments

  1. My grandmother used to make this and I wanted to recreate it! This recipe was perfect and reminded me of hers. So tasty!

  2. Oh man this corn pone is so good! What makes it so delicious is the bacon fat! What a fantastic ingredient for this recipe!

  3. Such a classic baking recipe! I love that you used the iron skillet as it keeps an even temperature while baking. I enjoyed all the expert tips too, thank you!

  4. I can’t get over how simple and easy this recipe is! I also love your idea of serving it with honey..yum!!

  5. I’m pretty much a fan of all cornbread. But made with bacon drippings?! Heck. Yes. I’ll take two slices!!

  6. Oh yum! The texture of this Corn Pone sounds absolutely fantastic! I love how versatile it is and how it can be served in both sweet and savory ways.

    1. This corn pone looks delicious! I typically don’t put eggs or cream/milk in mine, but i’m excited to try this version! Such a simple and hearty southern dish!

5 from 12 votes

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