Old-Fashioned Corn Pone
Serve these old-fashioned cornmeal cakes with butter and jam or braised greens.
Serves4
Prep5 minutes
Cook6 minutes to 7 minutes
Old-fashioned corn pone is a classic Southern side dish that has stood the test of time. The simple cornmeal pancakes are fried in a skillet (in bacon fat!) until crisp and golden. Made from just four ingredients, these corny cakes are welcome at breakfast or as a starchy side to serve with savory stews come dinnertime.
What Are the Main Ingredients in Corn Pone?
You don’t need much to whip up a batch of corn pone. These skillet cakes are made from cornmeal, salt, water, and bacon grease.
- Cornmeal: Choose a fine or medium grind of stone-ground cornmeal (white or yellow, both work well) instead of machine-milled meal. Mass-produced cornmeal lends a gritty, sandy texture to the cornmeal. With an ingredient list this short, using quality cornmeal is of utmost importance. If you can’t find stone-ground cornmeal in your grocery store, order it from a reputable source like Logan Turnpike, Anson Mills, or Palmetto Farms.
- Bacon fat (or oil): Rendered bacon fat adds smoky, salty flavor to the corn cakes. If your grease can is empty, substitute with an equal amount of vegetable oil.
What Is the Difference Between Corn Pone and Cornbread?
Corn pone is a variation on cornbread, with a thick and soft dough made from just cornmeal, water, and salt. The dough is shaped into individual patties and cooked in a skillet of hot bacon grease.
- Cornbread is made with cornmeal, eggs, milk (or buttermilk), butter, leavening, and sometimes all-purpose flour and sugar. The batter is baked in the oven until it has a light, fluffy, and crumbly texture.
- Corn pone is shaped into flattened cakes, then fried in a skillet (or in some recipes, baked). It’s thicker and more dense than cornbread.
How Do You Serve Corn Pone?
Corn pone can be served as a sweet or savory side dish. Drizzle the corn pone patties with honey or maple syrup, or dress them up with homemade honey butter. For a savory side, spread the corn cakes with salted butter and serve with braised collard greens, Brunswick stew, or rich sausage gravy.
Corn Pone Recipe
Serve these old-fashioned cornmeal cakes with butter and jam or braised greens.
Prep time 5 minutes
Cook time 6 minutes to 7 minutes
Serves 4
Nutritional Info
Ingredients
- 1 cup
medium or fine stone-ground cornmeal, such as Logan Turnpike, Anson Mills, or Palmetto Farms
- 1 1/4 teaspoons
kosher salt
- 1/2 cup
hot water
- 1/4 cup
bacon grease or vegetable oil
Instructions
Place 1 cup medium or fine stone-ground cornmeal and 1 1/4 teaspoons kosher salt in a medium bowl and whisk to combine. Add 1/2 cup hot water and stir until a soft, thick dough forms. The dough should be able to shape into a disk and hold an indentation when pressed with a finger. Cover with a kitchen towel and let rest for 10 minutes.
Divide the dough into 4 (1/4-cup) portions (about 2 ounces each). Form each into a 4-inch-wide, 1/4-inch-thick patty. Place on a plate.
Heat 1/4 cup bacon grease or vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. Add the patties and cook until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until the second side is browned, 2 to 3 minutes more. Meanwhile, line the plate with paper towels.
Transfer the corn pones with a flat spatula or slotted spoon to the plate.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.