Corn Pone(A Favorite Recipe From My Grandmother, Emma Mitchell)
A comforting Southern cornpone featuring tender, buttery cornmeal with a touch of sweetness, perfect for family gatherings or as a hearty side dish.
Ingredients
Instructions
- Butter a square pan or an iron skillet.
- Mix sifted cornmeal, sugar, and salt together.
- Cut butter into 4 to 5 pieces and add to the dry mixture.
- Slowly pour 1 cup of boiling water over the dry mixture, stirring very slowly.
- Add the second cup of boiling water and stir slowly as it cooks the mixture.
- Pour the third cup of boiling water over the mixture and continue stirring slowly until well combined and thickened.
- Pour the batter into the prepared pan or skillet and bake until golden and firm.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. If you prefer a sweeter pone, increase the sugar to 3/4 cup. Make sure to stir slowly to avoid lumps as you add the boiling water. Using a cast iron skillet will enhance the crust's texture, making it more crispy, similar to a good cornbread. This dish is versatile and complements various meals, including breakfast or dinner.
Serving Suggestions
Serve the corn pone warm, optionally topped with a pat of butter or honey for added sweetness. It pairs beautifully with savory dishes like Hot Cream-Style Slaw or grilled meats, making it a great side for a family meal. For a delightful breakfast, enjoy it alongside a Diet Milkshake(Vanilla) or as a base for poached eggs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pone in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 1-2 minutes, but the oven method will help maintain its texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pone(A Favorite Recipe From My Grandmother, Emma Mitchell) contains roughly 822 calories, with 12g protein, 96g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (38% of the Daily Value), vitamin C (27% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 938mg per serving (41% 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 make this recipe ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to a day. However, for the best texture, it's recommended to bake it fresh. If you must bake it in advance, reheat it in the oven to preserve its crust.
What can I use instead of butter?
If you're looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute. This will still provide the necessary fat for the recipe while accommodating different dietary needs.
Can I add other ingredients to the corn pone?
Absolutely! You can mix in cooked bacon, cheese, or fresh herbs for added flavor. Just be cautious not to add too much moisture, as it may affect the 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).