Best 5 Southern Corn Pone Bread Recipes
In the realm of Southern cuisine, cornbread reigns supreme as a staple side dish, a culinary delight passed down through generations. This versatile bread, crafted with cornmeal as its cornerstone, embodies the spirit of Southern hospitality and comfort. Indulge in the classic Southern Corn Pone Bread, a simple yet satisfying recipe that captures the essence of this iconic dish. For those seeking a zesty twist, the Jalapeño Corn Pone Bread infuses a fiery kick, while the Sweet Cornbread offers a delightful balance of sweet and savory flavors.
If you prefer a gluten-free option, the Gluten-Free Corn Pone Bread provides a delectable alternative, ensuring everyone can savor the goodness of this Southern classic. Additionally, discover the secrets to creating perfect cornbread with our comprehensive guide, unlocking the secrets of achieving a golden crust and a moist, fluffy interior.
Embark on a culinary journey through the heart of Southern tradition with our curated collection of cornbread recipes. Experience the warmth and charm of this beloved dish, whether you prefer it plain or adorned with tantalizing additions.
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CORN PONE - A SOUTHERN FRIED CORNMEAL RECIPE
You asked for it! Another ole favorite. Extremely popular in the south. Corn Pone is an eggless corn bread that is shaped into small ovals and fried and baked. Great with, butter and honey...YUM
Provided by Nancy J. Patrykus
Categories Sides
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 475 F. Mix corn meal, salt and water. Heat oil in a 9 inch round iron skillet, in the hot oven until hot. Remove skillet' Carefully spread mixture evenly in the hot skillet and spoon some of the fat that comes up to the edge, on top the batter. Place skillet in oven and bake for aout 15 minutes or till golden brown. Optional: Broil for the last 2-3 minutes to make it extra golden brown and crispy around the edges'
OH YES! CORN PONE (BREAD)
Folks in our area prefer a "wet" or moist corn bread which we call corn pone. It is often served at family meals, especially during holidays, and is a staple for Church dinners. Our grandparents loved reheating it in a skillet for breakfast. They would cut the piece in half and spread butter on it. I always like butter on mine...
Provided by Win Spicer
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In a heavy large pot, mix together the boiling water, sugar, butter, and corn meal on low or medium low. Stir constantly to remove lumps. When thick and having no lumps remove from heat.
- 2. Add milk, eggs, and baking powder. Stir and mix well until there are no lumps.
- 3. Pour into a greased and floured 13 by 9-inch baking dish.
- 4. Bake in a preheated 350 degree oven about 1 hour or until top is golden brown. Remove from oven. Let it set at least a half hour before cool enough to eat. I cut mine into 1 1/2 inch squares. The size is up to you. Store in refrigerator. May reheat.
SOUTHERN CORN PONE BREAD
A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!
Provided by Aggie
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g
Tips:
- To ensure a moist and fluffy corn pone, use buttermilk or yogurt in the batter. These ingredients will react with the baking soda to create a light and airy texture.
- If you don't have buttermilk or yogurt on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- For a crispy crust, brush the top of the corn pone with melted butter before baking.
- To check if the corn pone is done, insert a toothpick into the center. If it comes out clean, the corn pone is fully baked.
- Corn pone can be served hot, warm, or at room temperature. It pairs well with butter, honey, or syrup.
Conclusion:
Southern corn pone bread is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. With its slightly sweet and savory flavor, corn pone is a perfect accompaniment to any meal. Whether you're serving it for breakfast, lunch, or dinner, corn pone is sure to be a hit. So next time you're looking for a quick and easy bread recipe, give southern corn pone a try. You won't be disappointed!
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