Corn pone, a humble yet incredibly satisfying bread, is a staple in Southern cuisine. Its simplicity and comforting flavor have made it a beloved dish for generations. Unlike cornbread, which often includes flour and sugar, corn pone is traditionally made with just cornmeal, water (or milk), and a touch of salt. This results in a denser, chewier texture and a more pronounced corn flavor. While the basic recipe is straightforward, there’s plenty of room for experimentation and customization. This article will explore the classic corn pone recipe, along with several variations and tips to help you perfect this Southern classic in your own kitchen.
**What is Corn Pone?**
Before diving into recipes, let’s clarify what corn pone is and how it differs from cornbread. Corn pone is a simple bread made primarily from cornmeal. It’s often cooked in a skillet or baked in the oven. The name ‘pone’ is thought to be derived from the Algonquin word ‘apone,’ meaning baked or roasted. Traditional corn pone recipes use minimal ingredients, focusing on the natural flavor of corn. This distinguishes it from cornbread, which often includes flour, sugar, eggs, and sometimes leavening agents like baking powder or baking soda.
The absence of these additional ingredients gives corn pone a denser, coarser texture compared to the lighter, more cake-like cornbread. The taste is also distinctly different, with corn pone boasting a more intense corn flavor.
**The Classic Corn Pone Recipe**
This recipe is the foundation for all other corn pone variations. It’s simple, straightforward, and yields a delicious, authentic result.
**Ingredients:**
* 2 cups cornmeal (stone-ground is preferred for better texture and flavor)
* 1 ½ cups hot water (or milk, for a richer flavor)
* 1 teaspoon salt
* 2 tablespoons bacon grease, butter, or vegetable oil (for greasing the pan)
**Equipment:**
* Mixing bowl
* Cast iron skillet (or baking sheet)
* Measuring cups and spoons
**Instructions:**
1. **Preheat and Grease:** Preheat your oven to 400°F (200°C). While the oven is heating, place your cast iron skillet in the oven to heat up as well. This ensures a crispy crust. Once the skillet is hot (about 10-15 minutes), carefully remove it from the oven and grease it generously with bacon grease, butter, or vegetable oil. The hot skillet will help the corn pone develop a delicious crust. If you don’t have a cast iron skillet, you can use a regular baking sheet, but the crust won’t be quite as crispy.
2. **Combine Ingredients:** In a mixing bowl, combine the cornmeal and salt. Gradually add the hot water (or milk), stirring constantly until a thick, slightly wet dough forms. The mixture should hold its shape when spooned.
3. **Form the Pones:** Using a large spoon or your hands, form the dough into small, oval-shaped pones. A traditional corn pone is typically about 3-4 inches long and 1-2 inches wide, resembling a small, elongated patty. You can adjust the size to your preference.
4. **Place in Skillet:** Carefully place the pones into the hot, greased skillet. Arrange them so they are not touching each other. This allows for even browning and crisping.
5. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the pones are golden brown and slightly firm to the touch. The edges should be nicely browned and slightly crispy.
6. **Cool Slightly:** Remove the skillet from the oven and let the corn pones cool slightly in the skillet for a few minutes before serving. This helps them to firm up a bit.
7. **Serve:** Serve the corn pones warm. They are delicious on their own, or with butter, honey, molasses, or your favorite toppings. They also pair well with Southern comfort food dishes like collard greens, beans, and fried chicken.
**Tips for Perfect Corn Pone:**
* **Use High-Quality Cornmeal:** The quality of your cornmeal will significantly impact the flavor and texture of your corn pones. Stone-ground cornmeal is generally preferred, as it retains more of the corn’s natural oils and flavor. Look for cornmeal that is coarsely ground, as this will give the pones a more authentic texture.
* **Hot Water is Key:** Using hot water (or milk) helps to hydrate the cornmeal properly and creates a smoother dough. It also helps to cook the cornmeal slightly, resulting in a more tender pone.
* **Don’t Overmix:** Overmixing the dough can lead to tough corn pones. Mix just until the ingredients are combined.
* **Hot Skillet is Crucial:** Heating the skillet in the oven before adding the pones ensures a crispy crust. The hot surface sears the bottom of the pones, creating a delicious, golden-brown crust.
* **Experiment with Liquids:** While water is the traditional liquid, you can experiment with milk, buttermilk, or even chicken broth for different flavor profiles. Milk will add richness and tenderness, while buttermilk will give the pones a slightly tangy flavor.
* **Add Flavorings:** Feel free to add your favorite flavorings to the dough. Chopped onions, jalapenos, herbs, or cheese can all add a unique twist to your corn pones.
* **Adjust Baking Time:** Baking times may vary depending on your oven and the size of your pones. Keep an eye on them and adjust the baking time as needed. The pones are done when they are golden brown and firm to the touch.
* **Serve Warm:** Corn pones are best served warm. They can be reheated in the oven or microwave if needed.
**Corn Pone Variations: Beyond the Basics**
Once you’ve mastered the classic recipe, you can start experimenting with different variations to create your own signature corn pones. Here are a few ideas to get you started:
* **Cheese Corn Pone:** Add ½ cup of shredded cheddar cheese, Monterey Jack cheese, or your favorite cheese to the dough for a cheesy, savory treat.
* **Jalapeno Corn Pone:** Add 1-2 finely chopped jalapenos (seeds removed for less heat) to the dough for a spicy kick.
* **Herb Corn Pone:** Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or chives, to the dough for a fragrant and flavorful twist.
* **Sweet Corn Pone:** Add 1-2 tablespoons of sugar or honey to the dough for a slightly sweeter corn pone. This is a great option for those who prefer a sweeter flavor profile.
* **Bacon Corn Pone:** Crumble cooked bacon into the dough for a smoky, savory flavor. This is a great way to use up leftover bacon.
* **Buttermilk Corn Pone:** Substitute buttermilk for the water in the classic recipe for a tangier, more tender corn pone.
* **Creamed Corn Corn Pone:** Add 1/2 cup of creamed corn to the dough for added sweetness and moisture. This creates a very tender and flavorful pone.
**Recipe 1: Cheesy Jalapeno Corn Pone**
This recipe combines the classic corn pone with the added flavors of cheese and jalapeno for a spicy and savory twist.
**Ingredients:**
* 2 cups cornmeal
* 1 ½ cups hot water
* 1 teaspoon salt
* ½ cup shredded cheddar cheese
* 1-2 finely chopped jalapenos (seeds removed for less heat)
* 2 tablespoons bacon grease, butter, or vegetable oil (for greasing the pan)
**Instructions:**
1. **Preheat and Grease:** Preheat your oven to 400°F (200°C). Place your cast iron skillet in the oven to heat up. Once the skillet is hot, carefully remove it from the oven and grease it generously.
2. **Combine Ingredients:** In a mixing bowl, combine the cornmeal, salt, cheddar cheese, and jalapenos. Gradually add the hot water, stirring constantly until a thick dough forms.
3. **Form the Pones:** Using a large spoon or your hands, form the dough into small, oval-shaped pones.
4. **Place in Skillet:** Carefully place the pones into the hot, greased skillet.
5. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the pones are golden brown and slightly firm to the touch.
6. **Cool Slightly:** Remove the skillet from the oven and let the corn pones cool slightly before serving.
7. **Serve:** Serve warm and enjoy!
**Recipe 2: Sweet Buttermilk Corn Pone**
This recipe uses buttermilk and a touch of honey to create a sweeter, tangier, and more tender corn pone.
**Ingredients:**
* 2 cups cornmeal
* 1 ½ cups buttermilk
* 1 teaspoon salt
* 2 tablespoons honey
* 2 tablespoons butter (melted)
**Instructions:**
1. **Preheat and Grease:** Preheat your oven to 400°F (200°C). Grease a baking sheet or cast iron skillet with butter or cooking spray.
2. **Combine Ingredients:** In a mixing bowl, combine the cornmeal and salt. Add the buttermilk, honey, and melted butter. Stir until just combined. Do not overmix.
3. **Form the Pones:** Using a spoon, drop spoonfuls of the batter onto the prepared baking sheet or skillet.
4. **Bake:** Bake for 18-22 minutes, or until golden brown.
5. **Cool and Serve:** Let the corn pones cool slightly before serving. Enjoy warm.
**Serving Suggestions for Corn Pone:**
Corn pone is a versatile bread that can be served in a variety of ways. Here are a few serving suggestions:
* **As a Side Dish:** Serve corn pone as a side dish with Southern comfort food dishes like collard greens, black-eyed peas, fried chicken, or barbecue.
* **With Butter and Honey:** Spread warm corn pone with butter and drizzle with honey or molasses for a simple and satisfying treat.
* **With Chili:** Crumble corn pone into a bowl of chili for added texture and flavor.
* **With Soup:** Serve corn pone alongside a bowl of soup for a hearty and comforting meal.
* **As an Appetizer:** Cut corn pone into smaller pieces and serve as an appetizer with dips or spreads.
* **For Breakfast:** Enjoy corn pone for breakfast with eggs, bacon, and grits.
**Storing Corn Pone:**
* **Room Temperature:** Corn pone can be stored at room temperature in an airtight container for up to 2 days. It may dry out slightly, so it’s best to reheat it before serving.
* **Refrigerator:** Corn pone can be stored in the refrigerator in an airtight container for up to 5 days. Reheat before serving.
* **Freezer:** Corn pone can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw overnight in the refrigerator before reheating.
**Reheating Corn Pone:**
* **Oven:** Preheat your oven to 350°F (175°C). Wrap the corn pone in aluminum foil and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave the corn pone for 30-60 seconds, or until heated through. Be careful not to overheat it, as it can become tough.
* **Skillet:** Reheat the corn pone in a skillet over medium heat for a few minutes per side, or until heated through. This will help to crisp up the crust.
**Troubleshooting Common Corn Pone Problems:**
* **Dry Corn Pones:** If your corn pones are dry, try adding more liquid to the dough or reducing the baking time. Using milk or buttermilk instead of water can also help to add moisture.
* **Tough Corn Pones:** Overmixing the dough can lead to tough corn pones. Mix just until the ingredients are combined. Using too much cornmeal can also make the pones tough. Make sure you are using the correct ratio of cornmeal to liquid.
* **Crumbly Corn Pones:** Crumbly corn pones can be caused by not enough liquid in the dough. Add more liquid, a tablespoon at a time, until the dough is the right consistency. Also, ensure the pones are cooling adequately before serving.
* **Pones Sticking to the Pan:** Make sure you are greasing the pan generously before adding the pones. Using a hot skillet can also help to prevent sticking.
* **Unevenly Cooked Pones:** Make sure your oven is properly preheated and that the pones are evenly spaced in the pan. Rotating the pan halfway through baking can also help to ensure even cooking.
**The History of Corn Pone**
Corn pone has a rich history that dates back to Native American cuisine. Native Americans were the first to cultivate corn, and they developed various ways to prepare it, including a simple bread made from ground cornmeal and water. This early version of corn pone was likely cooked on hot stones or in ashes.
When European settlers arrived in America, they adopted corn as a staple crop and adapted Native American cooking methods to create their own versions of corn pone. Corn pone became a particularly important food in the Southern United States, where corn was readily available and other grains were scarce. It was a cheap and filling food that could be easily prepared in large quantities.
Over time, corn pone evolved into the dish we know today. While the basic recipe has remained largely unchanged, different regions and families have developed their own unique variations, adding ingredients like cheese, jalapenos, and herbs to create their own signature corn pones.
**Conclusion:**
Corn pone is more than just a simple bread; it’s a symbol of Southern heritage and a testament to the ingenuity of cooks throughout history. Its simple ingredients and straightforward preparation make it an accessible dish for home cooks of all skill levels. Whether you’re a seasoned baker or a novice in the kitchen, you can easily create delicious and satisfying corn pones using the recipes and tips provided in this article. So, gather your ingredients, preheat your oven, and get ready to experience the comforting flavors of this Southern classic. Embrace the simplicity and versatility of corn pone, and create your own variations to share with family and friends. Enjoy!