Old Southern Corn Pone
Old Southern Corn Pone offers a hearty, crispy crust with tender, flavorful cornmeal interior. Perfect for rustic family meals or comforting gatherings with a nostalgic touch.
Ingredients
Instructions
- Dissolve soda and baking powder in buttermilk or sour milk.
- Place cornmeal in a bowl.
- Add salt and shortening to the cornmeal.
- Mix well with fingertips until combined.
- Add milk gradually until you have a very stiff batter.
- Shape the batter into round, flattened cakes (pones).
- Place on a well-greased pan.
- Bake in a very hot oven until golden brown.
Tips & Substitutions
For a lighter texture, consider using self-rising cornmeal, which already contains baking powder and salt. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your shortening is softened for easier mixing. For added flavor, try incorporating herbs or spices like garlic powder or cumin into the batter.
Serving Suggestions
Serve corn pone warm, alongside a bowl of chili or collard greens for a classic Southern meal. They also pair beautifully with Kyra's Butter Fingers for a sweet finish. For a more modern twist, try serving with a dollop of honey or butter on top, elevating the dish's flavor profile.
Storage & Reheating
Store leftover corn pone in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place the pones in a preheated oven at 350°F until warmed through, about 10-15 minutes, to maintain their texture and crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Old Southern Corn Pone contains roughly 797 calories, with 6g protein, 52g carbohydrates, and 65g fat. It is a good source of iron (15% of the Daily Value), protein (12% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 2236mg per serving (97% 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 cornmeal instead of stone-ground cornmeal?
Yes, you can use regular cornmeal, but stone-ground cornmeal offers a richer flavor and texture. If using regular cornmeal, the pones may be slightly less hearty, so adjust the baking time to ensure they cook through while still remaining moist.
What can I serve with corn pone?
Corn pone pairs well with a variety of dishes. Consider serving it alongside hearty stews, fried chicken, or even as a base for toppings like pulled pork. It also complements Southern sides like baked beans or a fresh salad for a balanced meal.
How do I know when the corn pone is done baking?
The corn pone is done when it turns a golden brown color and a toothpick inserted in the center comes out clean. Keep an eye on them in the last few minutes of baking to prevent overcooking, which can make them dry.
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).