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.
Ingredients
- 1½ cup cornmeal
- 1 cup flour
- 1½ cup buttermilk
- 3 eggs
- ½ cup corn
- ½ cup melted butter
- 3 tbsp sugar
- 1 tsp baking powder
Instructions
- 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.