Granddads Corn Pone Recipes

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MY DADDY'S CORN PONE



My Daddy's Corn Pone image

Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.

Provided by Candace Gallagher

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 2h

Yield 12

Number Of Ingredients 8

2 cups cornmeal
½ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups water
¼ cup butter
1 ½ cups milk
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
  • Stir cornmeal, sugar, flour, and salt together in a large bowl.
  • Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
  • Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g

GRANDDAD'S CORN PONE



Granddad's Corn Pone image

Provided by ChampsDiet

Categories     Breads     Dessert     Eggs/dairy

Time 35m

Yield 12

Number Of Ingredients 8

1/2 cup softened butter (do not melt) or 1/2 cup margarine ( do not melt)
2 eggs
1/2 teaspoon salt
1 cup sugar
3 1/2 teaspoons baking powder
1 1/2 cups yellow cornmeal
1 1/2 cups flour
1 1/4 cups milk

Steps:

  • Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
  • Grease and flour a 9" x 13" cake pan.
  • Pour batter into greased pan and bake for 20 to 25 minutes at 400 F till a knife inserted in center comes out clean.
  • Tastes great with butter or we always liked it with our favorite jelly or jam.

Nutrition Facts :

GRANDDAD'S CORN PONE



Granddad's Corn Pone image

This recipe was passed on to me by my mother from her father. It is old-fashioned corn bread that is baked in a 9 x 13 pan. We always served this with Chili when I was a child and I still do today. Just be sure to mix it with a spoon, NO ELECTRIC MIXERS.

Provided by Bunlady

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup softened butter (do not melt) or 1/2 cup margarine (do not melt)
2 eggs
1/2 teaspoon salt
1 cup sugar
3 1/2 teaspoons baking powder
1 1/2 cups yellow cornmeal
1 1/2 cups flour
1 1/4 cups milk

Steps:

  • Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
  • Grease and flour a 9" x 13" cake pan.
  • Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
  • Tastes great with butter or we always liked it with our favorite jelly or jam.

Nutrition Facts : Calories 273.6, Fat 10.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 287, Carbohydrate 41.9, Fiber 1.5, Sugar 16.9, Protein 4.8

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.

GRANDMA'S MOLASSES CORNBREAD



Grandma's Molasses Cornbread image

Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.

Provided by Junkintrunk

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1 egg
1 cup milk
1/4 cup molasses
1/4 cup sugar
2 teaspoons butter, melted
1/4 teaspoon baking soda
2 teaspoons baking powder

Steps:

  • Mix all ingredients until well blended. Put in greased 9-inch round pan.
  • Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

GRANDMA'S CORN PUDDING CASSEROLE RECIPE



Grandma's Corn Pudding Casserole Recipe image

If you love cornbread, then you are going to like this corn pudding casserole recipe.

Provided by Lauren

Categories     Side Dish

Time 1h5m

Number Of Ingredients 8

½ cup unsalted butter (softened)
⅓ cup sugar
2 eggs
1 cup sour cream
8½ ounces cornbread/muffin mix (1 package, I used Jiffy)
½ cup milk
15 ounces canned corn (drained)
15 ounces cream style corn (undrained)

Steps:

  • Preheat oven to 350 degrees.
  • Spray 9x13" baking pan with non-stick cooking spray. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs in one at a time, beating well after adding each one.
  • Beat in sour cream.
  • Add in muffin mix and milk, mix well.
  • Fold in the corn.
  • Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.

Nutrition Facts : Calories 418 kcal, Carbohydrate 47 g, Protein 7 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 89 mg, Sodium 531 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 9 g, ServingSize 1 serving

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.

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