- 1 ½ cup cornmeal
- 1 cup flour
- 1 ½ cup buttermilk
- 3 eggs
- ½ cup corn
- ½ cup beans
- ½ cup melted butter
- 3 tablespoons sugar
- 1 teaspoon baking powder
Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron
skillet on the center rack.
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.
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.
Carefully pull out the rack with the cast iron skillet and pour the batter
into the preheated skillet.
Bake the corn pone 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.
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 out onto a plate.