Southern corn pone bread is a bone fide classic Southern comfort food. With all the simplistic and rustic charm, simple ingredients, this cornbread-esqe variation is so worth trying out!
Bake it in a cast iron skillet for the best results, you’ll get a crisp exterior and tender interior, making it the perfect side to complement a wide array of dishes.
What you Need to Make Southern Corn Pone Bread:
I’ve found that the best corn pone recipes are made with oil or bacon drippings for the best crust. You can use butter or margarine in a pinch. This simple pantry-friendly pan bread is light on the wallet and quick to make. If you never tried it, you’re simply missing out.
Corn Pone Bread Ingredients
- cornmeal
- all-purpose flour
- baking powder
- salt
- buttermilk
- eggs
- melted butter or bacon drippings
How to Make Corn Pone Bread
This should be a bullet list of steps to take. Summarized with ChatGPT, entry paragraph will give a bit of explanation
- Preheat your oven to 425 degrees and place a well-seasoned cast iron skillet in the oven.
- In a mixing bowl, combine well the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the buttermilk and egg until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. No need to overmix it a couple lumps are okay.
- Carefully remove the hot skillet or baking pan from the oven and add the oil or bacon drippings, swirling to coat the bottom.
- Pour the batter into the hot skillet or pan, spreading it evenly.
- Bake in the oven at 425 degree for 20 minutes, until the top is golden brown and a toothpick comes out clean.
- Remove from the oven and let the corn pone cool slightly before slicing and serving. Enjoy!
Why You’ll Love Corn Pone
- Nostalgic Comfort: Southern Corn Pone Bread recipe is a timeless and classic recipe that’s been cherished for generations.
- Simple Ingredients: With just a handful of basic ingredients like cornmeal, water, salt, and oil, this recipe is true Southern simplicity. Humble ingredients for a satisfying result.
- Hearty and Satisfying: The denser and thicker texture of Southern Corn Pone Bread makes it a hearty addition to your meal.
- Crispy Crust and Tender Center: One of the highlights of this dish is its contrast in textures. The exterior boasts a delightful crispy crust and the interior remains tender and moist.
What is Corn Pone? Is it the Same as Cornbread?
A traditional corn pone bread recipe will be a lot denser in when compared to cornbread. This is from the difference in the ingredients and preparation. Both recipes share a similar base of ingredients, just with varying ratios.
Corn pone’s simpler composition has a heartier and denser nature. Cornbread is sweeter and lighter with the addition of more flour, sugar, and leavening agents. These differences make each of these Southern staples similar yet distinct, try them both and see which one you prefer.
Cooking Tips and Variations
Cooking Tips
- Flavor Changer: Consider adding chopped jalapeños, grated cheddar cheese, or crumbled bacon to the batter for something different.
- Crispier Crust: If you prefer a crisper crust, preheat the skillet with the butter or bacon drippings for a couple minutes before adding the batter.
- Serving Ideas: Serve corn pone bread warm with butter, honey, or your favorite Southern-style gravy.
Southern Corn Pone Bread
Ingredients
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons vegetable oil or bacon drippings
Instructions
- Preheat your oven to 425 degrees and place a well-seasoned cast iron skillet in the oven.
- In a mixing bowl, combine well the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the buttermilk and egg until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. No need to overmix it a couple lumps are okay.
- Carefully remove the hot skillet or baking pan from the oven and add the oil or bacon drippings, swirling to coat the bottom.
- Pour the batter into the hot skillet or pan, spreading it evenly.
- Bake in the oven at 425 degree for 20 minutes, until the top is golden brown and a toothpick comes out clean.
- Remove from the oven and let the corn pone cool slightly before slicing and serving. Enjoy!
