Corn Pone

5 from 12 votes

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!

Prep Time30

Cook Time35

Cool Time1

Total Time2 5

Course: Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 251kcal

Author: Jocelyn Delk Adams

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