We’re taking it all the way down to the South with this classic Corn Pone recipe! It doesn’t get any more traditional than authentic Southern Corn Pone, a twist of the popular cornbread. It’s an eggless bread that’s simple, crispy, and golden brown.
This versatile carb can be eaten on its own, smothered in honey or butter, or as a side with other Southern favorites like fried chicken or collard greens. Enjoy your pone hot or cold.
What is Corn Pone?
Corn Pone is made with cornmeal as its base and does not contain eggs or milk. It’s an eggless cornbread that is shaped into palm-sized circles, then fried and baked. It was created out of necessity, allowing people to make a filling carbohydrate with limited ingredients. Despite its humble origins, corn pone is a Southern comfort food delicacy.
Corn Pone vs Cornbread
Corn pone is much thicker and denser when compared to a light and fluffy cornbread. The absence of eggs and milk accounts for the difference in texture and taste. Cornbread has more of a cake-like, bready texture while corn pone can best be described as a cross between a bread and a pudding. Corn pone is a simpler, no-frills version of cornbread that was usually prepared when things were tight.
Ingredients You’ll Need
- Cornmeal
- Unsalted Butter
- Baking Powder
- Salt
- Sugar
- Shredded Cheddar Cheese
- Boiling Water
- Vegetable Oil: or bacon drippings for frying
- Optional Cooked Corn Kernels
How to Make Corn Pone
- Whisk together corn meal, baking powder, salt, sugar, and butter in a large bowl.
- Pour in half of the boiling water, and mix with a spatula. Then add the rest of the boiling water, and mix well.
- Add shredded cheese and corn kernels. Combine everything together using your hands.
- Scoop out about 2 tablespoons of the mixture and shape into a ball, then flatten it out. Repeat with the rest of the mixture.
- In a cast-iron skillet over medium, add oil. Once the oil reaches 350˚F, add the uncooked pones into the pan very carefully. Don’t overcrowd the pan, and cook in batches.
- Cook for about 5-6 minutes or until they turn golden brown, flipping every 1-2 minutes. Remove the cooked pones to a paper towel lined plate.
Tips & Tricks
- Use hot water for this recipe: For a perfect texture, be sure to use hot water for this recipe.
- Make sure the temperature of the oil stays between 300˚- 350˚F for the perfect pone.
- Don’t overcrowd the pan: You want to give each piece enough space to cook properly. Overcrowding the pan could result in undercooked bread and nobody wants that!
If You Like This Recipe Try These Out
Easy Corn Pone Recipe
Ingredients
- 2 cups cornmeal medium grind
- 2 tablespoons unsalted butter
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked corn kernels or canned corn
- 1 ¼ cups boiling water
- vegetable oil for frying
Instructions
- In a large mixing bowl, add corn meal, baking powder, salt, sugar, and butter.
- Pour in half of the boiling water, and mix with a spatula.
- Add the rest of the boiling water, and mix well.
- Add shredded cheese and corn kernels. Combine everything together using your hands.
- Scoop out about 2 tablespoons of the mixture and shape into a ball, then flatten it out. Repeat with the rest of the mixture.
- In a cast-iron skillet over medium, add about 1-inch oil. Once the oil reaches 350˚F, add the uncooked pones into the pan very carefully. Don’t overcrowd the pan, and cook in batches.
- Cook for about 5-6 minutes or until they turn golden brown, flipping every 1-2 minutes (Make sure that your oil is between 300˚-350˚F).
- Remove the cooked pones to a paper towel lined plate. Serve and enjoy!
Equipment
Notes
- Use hot water to make the batter for a better texture.
- Make sure to keep the oil temperature between 300-350˚F.
- Don’t overcrowd the pan and give each piece enough space to cook properly.
Keith says
In Arkansas, what y’all are calling “corn pone”, we call, “hot water cornbread”. It is much simpler than your recipes, it is nothing more than cornmeal mix and hot water, mixed together to a near pancake batter consistency, then fried in hot bacon grease. This is best served as a bed for purple hull peas or almost any type of beans or greens.