Camp Corn Pone
Camp Corn Pone is a hearty, savory dish featuring cornmeal and shallots, perfect for outdoor gatherings or rustic meals, offering a comforting and flavorful experience.
Ingredients
Instructions
- In a mixing bowl, combine the cornmeal, salt, chopped shallots, Accent, and sugar.
- Add approximately 1 cup of warm milk or enough to make a mush, and stir well.
- Add the beaten egg and shortening to the mixture.
- Mix thoroughly and set aside for 30 minutes so that the mixture reaches room temperature.
- Thoroughly stir the mixture before cooking.
Tips & Substitutions
For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the mixture. If you don't have shallots, finely chopped onions can be a good substitute. Ensure the milk is warm but not hot, as this can affect the texture. Letting the mixture sit for 30 minutes helps achieve the best consistency for cooking.
Serving Suggestions
Serve the camp corn pone warm, perhaps with a dollop of butter on top. It pairs beautifully with Country Style Vanilla Ice Cream for a delightful contrast of flavors. Consider serving alongside hearty stews or chili, which complement its cornbread-like texture perfectly.
Storage & Reheating
Store leftover corn pone in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave it, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Camp Corn Pone contains roughly 729 calories, with 16g protein, 148g carbohydrates, and 11g fat. It is an excellent source of potassium (35% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (33% of the Daily Value). Note that it is relatively high in sodium, at 2120mg per serving (92% 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 whole wheat cornmeal instead of yellow cornmeal?
Yes, whole wheat cornmeal can be substituted for yellow cornmeal, though it may result in a denser texture and slightly different flavor. Adjust the liquid as needed to maintain the right consistency.
What is the best way to cook the corn pone?
You can cook the corn pone in a skillet over medium heat, using a bit of oil or butter to prevent sticking. Alternatively, bake it in a greased dish at 375°F (190°C) for a more uniform texture.
Can I make this recipe vegan?
To make a vegan version, substitute the milk with plant-based milk and replace the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit until thickened). Use vegetable shortening or coconut oil instead of regular shortening.
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).