Old Fashion Corn Pone(From Macel Thorpe Of Richwood)
Old Fashion Corn Pone offers a hearty, slightly sweet cornbread with a tender crumb and rich flavor, perfect for family meals or traditional gatherings.
Ingredients
Instructions
- Place meal, sugar, and salt in a bowl; add boiling water to make a smooth paste.
- Let stand overnight.
- In the morning, add flour, buttermilk, eggs, and baking powder.
- Dissolve soda in a small amount of water and add butter.
- Blend until smooth.
- Pour into a well-greased iron skillet.
- Bake at 450°F for 15 minutes, then at 350°F for 45 minutes.
- Remove from oven and turn upside down to cool.
Tips & Substitutions
For a richer flavor, consider using homemade buttermilk by mixing milk with vinegar or lemon juice. If you're out of cornmeal, you can substitute with polenta, though the texture may vary slightly. Make sure to let the mixture sit overnight for the best results, as this allows the flavors to meld and the texture to improve.
Serving Suggestions
Serve warm, drizzled with honey or maple syrup for a sweet touch. It pairs beautifully with Potatoes And Onions In Herb Butter Sauce for a hearty meal. Consider adding a side of greens or a fresh salad for a balanced plate that complements the richness of the corn pone.
Storage & Reheating
Store any leftover corn pone in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pone and warm it in a skillet over low heat or in the oven at 350°F until heated through. This will help retain its texture and prevent it from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Corn Pone(From Macel Thorpe Of Richwood) contains roughly 1296 calories, with 29g protein, 279g carbohydrates, and 17g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (137% of the Daily Value), and protein (59% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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?
While you can use regular milk, the unique tangy flavor of buttermilk is integral to this recipe. If you don't have buttermilk, consider making a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes before using.
What can I do if the corn pone is too dry?
If the corn pone turns out dry, it may have been overbaked. To remedy this, serve it with a side of melted butter or a creamy topping like sour cream. Adding a bit of extra buttermilk to the mixture next time can also help ensure a moister texture.
Can I make this recipe ahead of time?
Yes, you can prepare the mixture the night before and refrigerate it. Just allow it to come to room temperature before baking. This can save time on busy mornings and still deliver that delicious, homemade taste.
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).