Aunt Jennie'S Corn Pone
A comforting southern cornbread with a tender crumb, sweet and savory notes, perfect for family dinners or as a side dish with hearty stews.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9 x 13-inch cake pan.
- In a mixing bowl, beat together sugar and Crisco until blended.
- Add eggs and salt; beat until combined.
- Add buttermilk and baking soda; mix briefly on low speed.
- Add cornmeal and flour; mix on low speed until dry ingredients are moist.
- Beat on high speed with a hand mixer for 2 minutes.
- Pour batter into the prepared pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out dry.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of Crisco. If you prefer a healthier alternative, substitute half of the sugar with honey or maple syrup. Ensure your buttermilk is at room temperature for better mixing. You can also add corn kernels or jalapeños for extra texture. Remember to check the doneness of the corn pone a few minutes before the recommended baking time.
Serving Suggestions
Aunt Jennie's Corn Pone is delightful served warm with butter or honey drizzled on top. It pairs beautifully with hearty soups or stews, making it a perfect side for a comforting meal. For a sweet twist, enjoy it with a dollop of whipped cream or alongside a bowl of Gelatin Strawberries (Candy)(Club Member: Jason Harvey) for dessert.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes. This keeps the texture moist and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jennie'S Corn Pone contains roughly 507 calories, with 14g protein, 101g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (29% of the Daily Value), protein (28% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1384mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk's acidity. Let it sit for about 5 minutes before using to curdle slightly. This will help achieve similar results in texture and flavor.
What can I do if my batter is too thick?
If your batter is too thick, you can add a little more buttermilk, one tablespoon at a time, until you reach the desired consistency. Be careful not to overmix as this can affect the texture of the corn pone.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. The cornmeal will give it a great flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).