Best 6 Easy Cornpone Recipes
Are you looking for a quick and easy recipe to whip up a delicious and satisfying meal? Look no further than easy cornpone! This Southern classic is a versatile dish that can be served as a side dish, a main course, or even a dessert. With just a few simple ingredients and minimal prep time, you can have a hot and fluffy cornpone dish that the whole family will love. Whether you prefer it sweet or savory, there are endless variations to suit your taste buds. Get ready to embark on a culinary adventure as we explore the best recipes for easy cornpone that will make your taste buds dance!
Check out the recipes below so you can choose the best recipe for yourself!
CORN PONE
Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread. courtesy of www.emerils.com
Provided by Queenkungfu
Categories Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
- To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
- Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.
Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 3.4, Cholesterol 10.4, Sodium 416.8, Carbohydrate 25.1, Fiber 2.2, Sugar 0.2, Protein 3.5
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.
CHOCOLATE CUSTARD CORN PONE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat.
- Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
- Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate.
- Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set.
CORN PONE
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
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
DELICIOUS CORN PONE
This is a very OLD recipe that makes the most marvelous moist cornbread! I was given this recipe by a dear relative who was a neighbor of mine after I was married. Jeannette taught me so many things about cooking and baking. This was her grandmother's corn pone recipe. Everyone loves it and asks me for the recipe. I have not found a recipe here that is like it. This can be served all year round. It is requested at all family and Church dinners. It does not taste anything like the drier cornbreads. Some area restaurants include pieces of this type of moist pone in their bread baskets. I hope you try it and like it too!
Provided by Debaylady
Categories Breads
Time 2h12m
Yield 24-30 pone, 24-30 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
- Slice the butter over top the dry ingredients.
- Add the boiling water and stir to mix ingredients together.
- Add the flour and baking powder; stir to mix in well.
- Beat eggs, mix with the milk and add to the rest of the ingredients.
- Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
- Spray a 13 x 9-inch pan with Pam.
- Pour in your baking pan.
- Bake 1 hour in a preheated 325 degree oven.
- Then lower the temperature to 300 degrees and bake 1 hour.
- Do NOT cut until at least 1/2 hour after taking out of the oven.
- Note: The number of servings will depend on how you cut the squares.
- If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.
Nutrition Facts : Calories 175.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 30.6, Sodium 154.6, Carbohydrate 29.2, Fiber 1.4, Sugar 12.6, Protein 3
Tips:
- Choose the right cornmeal: For a finer texture, use finely ground cornmeal. For a coarser texture, use medium or coarsely ground cornmeal.
- Use buttermilk or yogurt: These ingredients add moisture and tanginess to the cornbread.
- Don't overmix the batter: Overmixing will make the cornbread tough.
- Bake the cornbread in a hot oven: This will help it rise and develop a crispy crust.
- Let the cornbread cool before slicing: This will help it hold its shape.
Conclusion:
Cornpone is a delicious and versatile dish that can be served as a side dish, snack, or even as a main course. With its simple ingredients and easy preparation, it's a great option for busy weeknights or casual gatherings. Whether you prefer it plain or dressed up with additional ingredients, cornpone is sure to be a hit with your family and friends.
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