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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. This is a traditional corn pone recipe used in many regions across the country. It is very similar to the Amish Corn Pone recipe.
According to Wikipedia, corn pone 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.
Cornpone vs Cornbread
Is corn pone the same as cornbread?
Not quite… Corn pone is made with cornmeal, water, salt, and bacon drippings, whereas cornbread is made with eggs, sugar, butter, milk, flour, and baking powder. Corn pone 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
- 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 it out onto a plate.
If you liked this recipe, here are more great Eastern Shore classics!