Corn Pone

If you’ve never had proper Southern Corn Pone, you've missed something truly special! This is real country cooking at its best.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

▢ 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

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.

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.