Cherokee Corn Pones Recipes

CORN PONE

Corn Pone image

My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1/2 to 3/4 cup canola oil or bacon drippings
2 cups yellow or white cornmeal
1 teaspoon salt
1-1/4 cups water
Optional: Butter and honey

Steps:

Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CORN PONE

Corn Pone image

Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread. courtesy of www.emerils.com

Provided by Queenkungfu

Categories Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons bacon drippings
1/2 cup milk

Steps:

Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.

Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 3.4, Cholesterol 10.4, Sodium 416.8, Carbohydrate 25.1, Fiber 2.2, Sugar 0.2, Protein 3.5

SOUTHERN CORN PONE BREAD

Southern Corn Pone Bread image

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!

Provided by Aggie

Categories Bread Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup canola oil
1 ½ cups white cornmeal
1 ½ teaspoons salt
1 ⅓ cups buttermilk
2 eggs

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
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.
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.
Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
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.
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.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g