Corn pone is a cornbread cousin, dense and thick and a fun variation on the traditional side.
The latter is what we’re serving up here.
What Is Corn Pone?
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Corn pone as it is known today is derived from bread recipes of American Indians.
Whisk together cornmeal and salt in a large heatproof bowl.
Fry patties:
Melt remaining 2 tablespoons butter in a large cast-iron skillet over medium-high.
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Add patties, and cook until lightly browned and crisp, 3 to 4 minutes per side.
Remove from oven, and serve warm with salted butter.
(We’ll save the sugar discussion for another day.)
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Corn pone’s ingredient list is shorter: cornmeal, salt, boiling water, and butter.
Cornbread is usually baked in a skillet or baking dish, and then sliced into squares or wedges.
Corn pone is scooped and shaped out of a thick batter, then pan fried until browned.
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A final bake finishes off the bread so they’re still tender but crispy around the edges.
Key Ingredients for Corn Pone
A well-stocked pantry likely has the ingredients for corn pone already.
confirm to wrap each tightly with plastic wrap first.
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If they’re dry, cover with a damp paper towel as you reheat.
How To Serve Corn Pone
We’ll leave this matter up to you.
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
