Classic Corn Pone is a simple and rustic Southern dish that celebrates the rich flavor of cornmeal with minimal ingredients. Unlike cornbread, corn pone is traditionally made without sugar or flour, relying on a mixture of cornmeal, water, and fat to create a dense, crisp-edged bread. Baked in a cast-iron skillet, it develops a crunchy exterior while remaining soft and crumbly on the inside, making it a perfect accompaniment to soups, stews, or hearty Southern meals.
Ingredients:
- 2 cups cornmeal (preferably stone-ground)
- 1 tsp salt
- 1 1/2 cups water (boiling)
- 2 tbsp bacon grease, butter, or lard
- 1/2 cup milk or buttermilk (optional for a softer texture)
Instructions:
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet in the oven to heat.
- In a large bowl, mix together the cornmeal and salt. Gradually add the boiling water, stirring until the mixture is thick and smooth. If using, stir in the milk or buttermilk for a softer texture.
- Carefully remove the hot skillet from the oven and add the bacon grease, butter, or lard, swirling it around to coat the bottom and sides.
- Pour the cornmeal mixture into the skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the corn pone is golden brown and crispy around the edges.
- Let it cool slightly before slicing into wedges. Serve warm as a side dish. Enjoy!
