Southern Corn Pone Bread Recipe. It’s a true Eastern Shore classic! This corn pone recipe from the South is never too sweet and always baked in a cast-iron skillet. Corn pone breadrecipes are used in many regions across the country. It is very similar to the Amish Corn Pone recipe.
Classic Southern Corn Pone Bread
Southern Corn Pone Bread is a nostalgic classic that takes me right back to my roots. This no-fuss recipe is made with simple pantry ingredients and cooked to golden perfection in a cast-iron skillet. Its crispy edges and hearty texture make it a perfect side dish for chili, soups, or stews. Whether you’re dipping it into a bowl of warm comfort or enjoying it with a drizzle of honey, this bread is pure Southern goodness in every bite.
Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast ironskillet on the center rack.
When the skillet is hot, carefully remove the skillet from the oven. Pourthe canola oil into the skillet and gently swirl the pan to coat thebottom and the sides. Return the pan to the oven for ten minutes.
While the oil is heating, mix together the cornmeal and salt in amedium bowl. Add the eggs and buttermilk and mix together to makea thin batter.
Carefully pull out the rack with the cast iron skillet and pour the batterinto the preheated skillet.
Bake the sweet corn pone bread until a toothpick inserted into the center comesout clean, 20 to 25 minutes. If desired, turn the oven to broil for thelast few minutes of baking to brown the top.
Remove the skillet from the oven and shake the pan to loosen the cornpone from the skillet. Serve the corn pone warm from the skillet orturn it out onto a plate.
Keyword bread, cornbread, corn pone
Sweet corn pone recipe is made with bacon fat, butter, margarine, shortening, or cooking oil. Bacon drippings, canola oil, yellow cornmeal or white cornmeal, a teaspoon of salt, cold water, butter, honey, baking powder, baking soda, and occasionally buttermilk if you don’t mind missing the “no milk” component of a corn pone recipe can all be found in original recipes for the dish online.
Not quite… corn pone breadrecipes are made with cornmeal, water, salt, and bacon drippings, whereas cornbread is made with eggs, sugar, butter, milk, flour, and baking powder. Sweet corn pone recipe has a heavier and thicker consistency than fluffy and airy cornbread and is not as sweet.
What you’ll need to make this Southern Corn Pone Bread recipe
INGREDIENTS
1 ½ cup cornmeal
1 cup flour
1 ½ cup buttermilk
3 eggs
½ cup corn
½ cup melted butter
3 tablespoons sugar
1 teaspoon baking powder
DIRECTIONS
Step 1
Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
Step 2
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.
Step 3
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.
Step 4
Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
Step 5
Bake the sweet corn pone bread 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.
Step 6
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 it out onto a plate.
If you liked this sweet corn pone bread recipe, here are more great Eastern Shore classics!
