Cornmeal Pone Recipes

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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

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.

JAMAICAN CORNMEAL PUDDING



Jamaican Cornmeal Pudding image

Make and share this Jamaican Cornmeal Pudding recipe from Food.com.

Provided by Debbie R.

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups yellow cornmeal
3/4 cup all-purpose flour
2 1/4 cups brown sugar
5 cups thick coconut milk
1/2 teaspoon mixed spice
1 1/2 teaspoons salt
1 1/2 teaspoons grated nutmeg
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup strong coconut milk
4 tablespoons granulated sugar (heaping)
1 dash cinnamon
1 dash vanilla

Steps:

  • Sift together flour and cornmeal.
  • Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
  • Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
  • Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.

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

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

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

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

EASY CORNPONE



Easy Cornpone image

There are many versions of cornpone (or corn pone), a true staple of the American South. But the root of it all is a simple, easy cornmeal dish that's like cornbread, only in this case without out the leavener, eggs and buttermilk. The savory little patties are proof that you don't need a lot of ingredients to make something tasty. They're great for dipping in soups and stews, as a stand-in for biscuits as a breakfast side or on their own, slathered with butter and molasses or honey, for a quick snack. One bite and you will see why cornpone has lasted through the years.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 cups yellow or white cornmeal
1/2 cup canola oil or shortening, plus 1 tablespoon for the pan
1 cup warm water
1 teaspoon kosher salt
Butter and molasses or honey, for serving, optional

Steps:

  • Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
  • Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
  • Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
  • Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.

CORN PONE



Corn Pone image

This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.

Provided by Larry

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

3 cups white cornmeal
4 cups boiling water
1 ¼ cups white sugar
1 teaspoon salt
2 cups milk
3 eggs
½ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  • Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
  • Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
  • Bake in the preheated oven until top is slightly browned, about 1 hour.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g

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