Delicious Corn Pone Recipes Recipes Recipe Cards

CORN PONE

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.

DELICIOUS CORN PONE

Steps:

• In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
• Slice the butter over top the dry ingredients.
• Add the boiling water and stir to mix ingredients together.
• Add the flour and baking powder; stir to mix in well.
• Beat eggs, mix with the milk and add to the rest of the ingredients.
• Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
• Spray a 13 x 9-inch pan with Pam.
• Pour in your baking pan.
• Bake 1 hour in a preheated 325 degree oven.
• Then lower the temperature to 300 degrees and bake 1 hour.
• Do NOT cut until at least 1/2 hour after taking out of the oven.
• Note: The number of servings will depend on how you cut the squares.
• If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.

CORN PONE

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.

SOUTHERN CORN PONE BREAD

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.