If you’ve never had proper Southern Corn Pone, you’ve missed something truly special! This is real country cooking at its best. It’s one of the simplest breads in the world, with amazing flavor that you’ll never forget.
A plate full of freshly cooked Southern Corn Pone creates the kind of memories that last a lifetime, even though there’s nothing at all flashy or fussy about it. It’s just plain, honest cooking that’s been part of Southern kitchens for generations.
I remember my grandmother putting her cast-iron skillet (the very same one that’s in my kitchen cabinet right now) with a little oil into the oven and letting it heat up while she mixed the recipe with no instructions in sight. She had been making it since she was young and had probably never seen a written recipe for it.
Once the oil was hot, she’d take the pan out and drop the batter in little rounds that made a soft sizzle when they landed. Then she’d put the pan back in the oven and wait for the result. After about fifteen minutes, she’d take it out, and there they were. Perfect little rounds of corn pone. Crispy on the bottom, brown on top, and just perfect to eat with fresh purple hull peas or turnip greens.
This type of cornbread is one of the cornerstones of Southern foodways. It’s made from the simplest of ingredients, but somehow, it always steals the show. No sugar, no flour, nothing fancy. Just pure tradition cooked into every bite.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 6
Primary Ingredient(s): Cornmeal, Salt, Peanut Oil, Water
Skill Level: Easy
Ingredient Notes
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- White Cornmeal – Finely ground white cornmeal is key here. It gives the corn pone its distinctive texture. For information on types and brands of cornmeal, take a look at my Old Fashioned Cornbread recipe post. There are excellent online sources for white cornmeal. Palmetto Farms brand is pretty good and is widely available through Amazon. I also highly recommend Dixie Lily’s online storefront.
- Salt – A small amount brings out the rich corn flavor.
- Cold Water – Adjust the amount to get a batter that’s just pourable. You’re looking for a consistency a little thicker than pancake batter.
- Peanut Oil – I prefer peanut oil because it has a high smoking point and is readily available in the South. You can, however, use canola or vegetable oil.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Corn Pone
- Set the oven to 475 degrees. Add the oil to a 10-inch cast-iron skillet and place it in the oven so it gets nice and hot while the oven preheats. Having the oil hot when the batter hits it is what gives the corn pone those crispy golden bottoms and edges.
- While the oven and skillet heat, stir together the cornmeal and salt, then slowly add just enough cold water to make a batter. You’re looking for something thicker than pancake batter but still loose enough to spoon or pour easily.
- When the oven is ready, carefully take out the hot skillet. Work quickly to spoon the batter into the pan in small rounds, usually about three or four inches across (a 1/4 cup measure is ideal for portioning out the batter). Use a metal spoon to drizzle a little of the hot oil over the tops to help them brown as they bake.
- Return the pan to the oven and bake for approximately 15 minutes. Sometimes, I’ll give it a minute or two under the broiler at the end of cooking if I want a deeper color.
- Remove the skillet from the oven and place the cornbread on a plate with a couple of paper towels to absorb any excess oil.
Recipe Tips
- Preheat the skillet thoroughly. A piping hot skillet is the secret to those deliciously crisp edges.
- Don’t skip spooning hot oil over the tops. This helps set the tops and gives that signature crunch.
- Use finely ground white cornmeal only for this recipe. Yellow cornmeal or any coarsely ground cornmeal won’t give the desired results.
Recipe Variations
I’m going to be honest with you. I don’t usually mess with this recipe because it’s very traditional and pretty dang close to perfect, just like it is. But if you’re determined to fool around with it, here are a few ideas that might work but they won’t be the classic recipe:
- Try adding a few chopped jalapeños or a pinch of cayenne if you like a little heat.
- You might also try adding a few spoonfuls of very finely chopped green onions.
The truth is, the original version is hard to beat and really isn’t meant to be dressed up.
Storing Leftovers
Corn pone is delicious whether served hot or at room temperature. To store any leftovers, allow it to cool completely, then place it in an airtight container or wrap it in foil. It will keep well for two to three days. There’s no need to refrigerate it unless your kitchen is exceptionally humid. In fact, refrigeration can dry it out and dull the flavor.
If you do want to rewarm it, place it in a warm oven (about 325°F) for a few minutes.
More Tried-and-True Recipes
Old Fashioned Cornbread
Thin and Crispy Lacy Cornbread
Southern Cornbread Muffins
Cheesy Green Chile Cornbread
- My Old Fashioned Cornbread recipe uses white cornmeal and buttermilk to create a tender, no-sugar cornbread that’s perfect alongside fried chicken or chili.
- If you’re looking for another crispy cornbread option, try my Lacy Cornbread, that’s fried to thin, crunchy perfection.
- For a quick and easy option, these Southern Cornbread Muffins come together in under 30 minutes and are great served plain or with a pat of butter.
- Or spice things up with Cheesy Green Chile Cornbread that takes traditional cornbread up a notch with sharp cheddar cheese and roasted green chiles.
Questions About Southern Corn Pone
Well, to start with, corn pone is cornbread. However, if you’re wondering how it differs from the stereotypical picture of cornbread (a yellow, pillowy round of bread shaped like a cake layer), it doesn’t contain any eggs, milk, or leavening agents. It’s simply cornmeal, salt, and water.
Good question! All three actually use the exact same ingredients. The difference is in the cooking technique and the amount of liquid used in the batter. Lacy cornbread is made up the same as corn pone and cooked on the stovetop, but you use much more water, making it lighter and thinner with “lacy” edges. Hot water cornbread is made with much less water, also cooked on the stovetop, but the batter is thick. I would describe corn pone as being between those two texture-wise, and it’s cooked in the oven, not on the stovetop.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Corn Pone
Ingredients
- 4 tablespoons peanut oil
- 2 cups finely found white corn meal
- 1 teaspoon salt
- 1 ½ cups cold water or enough to make a batter slightly thicker than pancake batter
Instructions
- Preheat the oven to 475°F. Pour oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.4 tablespoons peanut oil
- When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour.2 cups finely found white corn meal, 1 teaspoon salt, 1 ½ cups cold water
- Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot oil on top of the batter. Return the skillet to the oven.
- Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges.
- Remove the skillet from the oven and place the cornbread on a plate with a couple of paper towels to absorb any excess oil.
Notes
- For authentic results, finely ground white cornmeal is a must. See the Ingredient Notes section of the post for online sources for white cornmeal.
- Leftover corn pone may be stored at room temperature for 2 to 3 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.