Southern Corn Pone Bread Recipe

Corn pone bread, a southern staple, is a delightfully savory treat that's perfect for any meal. Whether serving it alongside a hearty chili or dipping it in a rich soup, corn pone bread's crispy exterior and soft, moist interior make it a versatile dish that's sure to impress.

Southern Corn Pone Bread Recipe
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Photos of Southern Corn Pone Bread Recipe

All the ingredients required for this recipe are fairly common and should be easy to find in most supermarkets. However, one ingredient to look for is white cornmeal, which is the coarser version of regular cornmeal and gives the bread its distinct texture. If you can’t find white cornmeal, yellow cornmeal can be used as a substitute.

Ingredients for Southern Corn Pone Bread

Canola oil: A type of vegetable oil that's used to grease the skillet and give the bread a crispy exterior.

White cornmeal: Coarse ground corn that's the base ingredient for the bread, providing a gritty texture and corn flavor.

Salt: Enhances the flavors of the other ingredients. You can adjust the amount to your taste.

Buttermilk: Adds a tangy flavor to the bread and helps keep it moist. If you can't find buttermilk, you can use milk with a splash of vinegar or lemon juice as a substitute.

Eggs: They act as a binding agent, helping to hold the bread together.

One reader, Layla Masters says:

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This southern corn pone bread recipe is a game-changer! The bread turned out moist and flavorful, with a perfect golden crust. The buttermilk adds a delightful tang, and the simple preparation makes it a go-to for any occasion. I can't wait to make it again!

Layla Masters

Techniques for Making Southern Corn Pone Bread

How to preheat the oven: Preheat the oven to 425 degrees Fahrenheit and place a 9-inch cast iron skillet on the center rack.

How to heat the skillet: When the skillet is hot, carefully remove it from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for 10 minutes.

How to mix the batter: In a medium bowl, mix together the cornmeal and salt. Add the eggs and buttermilk and mix together to make a thin batter.

How to bake the corn pone: Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet. Bake the corn pone for 20 to 25 minutes until a toothpick inserted into the center comes out clean.

How to brown the top (optional): If desired, turn the oven to broil for the last few minutes of baking to brown the top.

How to serve: Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

How To Make Southern Corn Pone Bread

Pone bread is a Southern-style bread that is either baked or fried. This recipe uses unsweetened cornmeal that is baked in a cast-iron skillet.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • ¼cupcanola oil
  • cupswhite cornmeal
  • tspsalt
  • 1⅓cupsbuttermilk
  • 2eggs

Instructions

  1. Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet on the center rack.

  2. When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for 10 minutes.

  3. While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.

  4. Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.

  5. Bake the corn pone for 20 to 25 minutes until a toothpick inserted into the center comes out clean. If desired, turn the oven to broil for the last few minutes of baking to brown the top.

  6. Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Nutrition

  • Calories: 200.85kcal
  • Fat: 8.71g
  • Saturated Fat: 1.13g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.92g
  • Polyunsaturated Fat: 2.38g
  • Carbohydrates: 25.42g
  • Fiber: 1.15g
  • Sugar: 2.47g
  • Protein: 4.79g
  • Cholesterol: 41.62mg
  • Sodium: 204.25mg
  • Calcium: 54.34mg
  • Potassium: 118.32mg
  • Iron: 1.49mg
  • Vitamin A: 26.15µg
  • Vitamin C: 0.41mg

Technique Tip for Perfect Southern Corn Pone Bread

To ensure your corn pone has a crispy, golden crust, make sure the canola oil in the skillet is hot before pouring in the batter. This will immediately start to cook the batter from the bottom up, giving it a deliciously crunchy exterior. Also, using a cast iron skillet is key as it retains heat well and distributes it evenly, resulting in a uniformly cooked bread.

Time-Saving Tips for Southern Corn Pone Bread Recipe

Prep ahead: Measure out all the dry ingredients the night before and store them in a sealed container. You can also mix the wet ingredients and store them in the refrigerator, so all you have to do is combine them when you're ready to bake.

Use a food processor: Instead of mixing the batter by hand, use a food processor to quickly combine the ingredients and achieve a smooth batter.

Cast iron skillet: Preheat the skillet in the oven while you prepare the batter to save time. This will ensure a crispy crust and even cooking.

Buttermilk substitute: If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.

Double batch: Make a double batch and freeze the extra corn pone for later. It reheats well and can save time on busy days.

Substitute Ingredients For Southern Corn Pone Bread Recipe

  • canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe as it has a similar neutral flavor and can be used in the same quantity.

  • white cornmeal - Substitute with yellow cornmeal: Yellow cornmeal can be used as a substitute for white cornmeal in this recipe, as it will provide a similar texture and flavor to the corn pone bread.

  • buttermilk - Substitute with milk and vinegar: To substitute for buttermilk, you can use regular milk mixed with a small amount of vinegar or lemon juice to achieve a similar tangy flavor and texture.

  • eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs in this recipe to provide moisture and binding properties, especially for those looking for an egg-free option.

Presenting Southern Corn Pone Bread

  1. Elevate with a drizzle of honey: After removing the corn pone from the skillet, drizzle a touch of local honey over the top to add a hint of sweetness and elevate the flavor profile.

  2. Garnish with fresh herbs: Sprinkle some freshly chopped chives or parsley on top of the warm corn pone to add a pop of color and a burst of fresh herb flavor.

  3. Serve with flavored butter: Accompany the corn pone with a side of whipped butter infused with a hint of smoked paprika and honey for a unique and flavorful spread.

  4. Add a touch of heat with jalapeños: For a spicy kick, incorporate finely diced jalapeños into the batter before baking to add a subtle heat to the corn pone.

  5. Pair with a tangy dipping sauce: Create a tangy dipping sauce using buttermilk, lemon juice, and a pinch of cayenne pepper to complement the rich flavors of the corn pone.

  6. Incorporate a savory topping: Top the corn pone with a medley of sautéed onions and bell peppers for an added layer of savory flavor and texture.

Essential Tools for Making Corn Pone Bread

  • Cast iron skillet: A heavy-duty pan that provides even heat distribution and is perfect for baking corn pone bread.
  • Oven: Used for preheating and baking the corn pone bread.
  • Medium bowl: Used for mixing the cornmeal, salt, eggs, and buttermilk to make the batter.
  • Whisk: Used for mixing the batter until smooth and well combined.
  • Oven mitts: Essential for handling the hot cast iron skillet and removing it from the oven.
  • Toothpick: Used to check the doneness of the corn pone bread by inserting it into the center to see if it comes out clean.
  • Plate: Can be used for serving the corn pone bread if it is turned out of the skillet.

Storing and Freezing Southern Corn Pone Bread

  • Allow the corn pone bread to cool completely before storing or freezing. This will prevent moisture from building up and making the bread soggy.

  • To store at room temperature, wrap the bread tightly in plastic wrap or aluminum foil. It will keep for 2-3 days at room temperature.

  • For longer storage, place the wrapped bread in an airtight container or resealable plastic bag. It will keep in the refrigerator for up to 1 week.

  • To freeze, wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe container or resealable plastic bag. Label the container with the date and contents. Corn pone bread can be frozen for up to 3 months.

  • To reheat room temperature or refrigerated bread, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.

  • To reheat frozen bread, remove it from the freezer and let it thaw at room temperature for 1-2 hours. Then, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.

  • For a crispy crust, unwrap the bread for the last 5 minutes of reheating and place it directly on the oven rack.

  • Leftover corn pone bread can be crumbled and used as a topping for casseroles, salads, or soups, adding a delightful crunch and flavor to your dishes.

How To Reheat Leftover Southern Corn Pone Bread

  • To reheat leftover southern corn pone bread, preheat your oven to 350°F (175°C). Wrap the corn pone in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until it's heated through. This method helps to retain the bread's moisture and prevents it from drying out.

  • Another option is to use a cast iron skillet. Place the leftover corn pone in the skillet and heat it over medium-low heat. Cover the skillet with a lid to trap the moisture and heat the bread evenly. Flip the corn pone halfway through the reheating process, which should take about 5-7 minutes on each side.

  • If you're short on time, you can also reheat the corn pone in the microwave. Place a damp paper towel over the bread to prevent it from drying out. Microwave on high for 20-30 seconds, or until it's heated through. Keep in mind that microwaving may result in a slightly softer texture compared to the oven or skillet methods.

  • For a crispy exterior, you can reheat the corn pone in an air fryer. Preheat the air fryer to 350°F (175°C) and place the leftover bread in the basket. Cook for 3-5 minutes, or until it's heated through and crispy on the outside.

  • If you want to add a touch of flavor to your reheated corn pone, brush it with some melted butter or olive oil before reheating. You can also sprinkle some grated cheese or chopped herbs on top for an extra burst of flavor.

Interesting Fact About Southern Corn Pone Bread

The Southern corn pone bread recipe is a traditional dish that has been enjoyed for generations in the Southern United States. It is a simple and delicious bread that is often served as a side dish with meals. The use of buttermilk in the recipe gives the bread a tangy flavor and moist texture. Corn pone bread is a versatile dish that can be enjoyed with a variety of toppings or served alongside soups and stews. It is a staple in Southern cuisine and has a rich history in the region.

Is Making Corn Pone Bread at Home Cost-Effective?

This southern corn pone bread recipe is quite cost-effective for a household. The main ingredients, such as cornmeal and buttermilk, are affordable and readily available. The use of canola oil is also economical. With a simple preparation process and minimal ingredients, this recipe offers a budget-friendly option for a delicious side dish. The approximate cost for a household of 4 people is around $5-$7, making it an excellent choice for those looking for an affordable yet satisfying addition to their meals. Overall Verdict: 9.

Is Southern Corn Pone Bread Healthy or Unhealthy?

The southern corn pone bread recipe, while delicious, may not be the healthiest choice due to a few factors:

  • The recipe uses canola oil, which is high in omega-6 fatty acids and may contribute to inflammation when consumed in excess.
  • White cornmeal is used, which is a refined grain and lacks the fiber and nutrients found in whole grain cornmeal.
  • The recipe contains a significant amount of salt, which can contribute to high blood pressure when consumed in excess.
  • Buttermilk and eggs add saturated fat and cholesterol to the recipe.

To make this recipe healthier, consider the following suggestions:

  • Replace canola oil with a healthier alternative like olive oil or avocado oil, which are rich in monounsaturated fats and have anti-inflammatory properties.
  • Use whole grain cornmeal instead of white cornmeal to increase the fiber content and provide additional nutrients like magnesium and potassium.
  • Reduce the amount of salt used in the recipe, or replace it with herbs and spices for added flavor without the extra sodium.
  • Experiment with using low-fat buttermilk or a plant-based milk alternative to reduce the saturated fat content.
  • Incorporate additional nutrient-dense ingredients like chopped vegetables (e.g., jalapeños, bell peppers, or onions) or herbs (e.g., rosemary or thyme) to boost the nutritional value of the bread.

Editor's Opinion on This Southern Corn Pone Bread Recipe

The Southern corn pone bread recipe is a classic and comforting dish that captures the essence of Southern cuisine. The use of buttermilk and canola oil adds richness and depth of flavor, while the hot cast iron skillet creates a beautifully crispy crust. The simplicity of the ingredients allows the natural flavors to shine through, making it a versatile side dish that pairs well with a variety of main courses. This recipe is a wonderful representation of traditional Southern cooking and is sure to be a hit at any gathering.

Enhance Your Southern Corn Pone Bread Recipe with These Unique Side Dishes:

Collard Greens: Sautéed collard greens with bacon and onions
Fried Chicken: Crispy fried chicken with a honey glaze
Sweet Potato Casserole: Creamy sweet potato casserole topped with pecans and marshmallows
Peach Cobbler: Warm peach cobbler with a buttery crust and cinnamon sugar topping

Similar Recipes to Southern Corn Pone Bread

Savory Beef Stew: This hearty beef stew is packed with tender chunks of beef, carrots, and potatoes in a rich and flavorful broth. It's the perfect comfort food for a cozy night in.
Fresh Fruit Salad: This refreshing fruit salad is a colorful mix of seasonal fruits, such as strawberries, blueberries, and kiwi, tossed in a light and tangy citrus dressing. It's a healthy and delicious side dish for any meal.
Creamy Tomato Basil Soup: Indulge in a bowl of creamy tomato basil soup, made with ripe tomatoes, aromatic basil, and a touch of cream for a velvety texture. It's a classic soup that's both comforting and satisfying.

Appetizer and Dessert Pairings for Southern Corn Pone Bread

Appetizers:
Stuffed Mushrooms: Savory and earthy, these stuffed mushrooms are the perfect bite-sized appetizer for any occasion. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, they are sure to impress your guests.
Spinach and Artichoke Dip: Creamy and indulgent, this spinach and artichoke dip is a crowd-pleasing appetizer that will have everyone coming back for more. Pair it with crispy tortilla chips or warm bread for a delicious start to any meal.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will leave your taste buds dancing with delight.
Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy, buttery oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and crunch.

Why trust this Southern Corn Pone Bread Recipe:

This recipe for Southern Corn Pone Bread is a classic, passed down through generations. The use of buttermilk gives it a rich and tangy flavor, while the canola oil adds a deliciously crispy crust. The combination of white cornmeal and salt creates the perfect texture, and the addition of eggs provides richness and structure. The use of a cast iron skillet ensures even cooking and a beautiful golden brown crust. Trust in the tradition and authenticity of this recipe for a taste of true Southern comfort.

Share your thoughts on the Southern Corn Pone Bread Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make this classic dish even better!
FAQ:
What is the purpose of preheating the cast iron skillet?
Preheating the cast iron skillet helps to create a crispy and golden crust on the corn pone bread. It also ensures that the batter starts cooking immediately upon contact, resulting in a delicious texture.
Can I substitute buttermilk with regular milk?
While you can substitute buttermilk with regular milk, the texture and flavor of the corn pone bread may differ. Buttermilk adds a tangy flavor and helps create a tender crumb, so using regular milk may result in a slightly different outcome.
Can I use a different type of oil instead of canola oil?
Yes, you can use other types of oil such as vegetable oil or melted butter as a substitute for canola oil. However, keep in mind that using different oils may slightly alter the flavor and texture of the corn pone bread.
What can I serve with the corn pone bread?
Corn pone bread pairs well with a variety of dishes, such as barbecue, chili, or stew. It can also be enjoyed with honey, butter, or jam for a delightful sweet and savory combination.
Can I make the batter ahead of time?
It's best to prepare the batter just before baking to ensure the desired texture and rise. However, you can mix the dry ingredients and wet ingredients separately ahead of time, then combine them just before baking for convenience.

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