What's the difference between cornbread and corn pone?

Consider corn pone to be a simpler variant of cornbread in the South. Corn pone is made with cornmeal, water, salt, and oil or bacon drippings, whereas cornbread includes eggs, sugar, butter, milk, flour, and baking powder. … Fun fact: Corn pone was one of Abraham Lincoln's favorite foods.

What is the distinction between cornbread and cornpone?

Consider corn pone to be a simpler variant of cornbread in the South. Corn pone is made with cornmeal, water, salt, and oil or bacon drippings, whereas cornbread includes eggs, sugar, butter, milk, flour, and baking powder. … One of Abraham Lincoln's favorite dishes was corn pone.

Why is it called a johnny cake?

They were also known as journey cakes because they could be carried in saddlebags on long journeys and baked along the way. … Some historians believe they were originally known as Shawnee cakes, and that the colonists slurred the syllables, pronouncing them as johnnycakes.

What does a pone of cornbread mean?

It all depends on what kind of dough you're making in that skillet: "corn pone," "biscuit pone," "wheat pone," and so on. Some people also make sweet pone with sugar or pone-pone with flour and cornmeal in the same bread. … When boiled (around the thickness of a drop biscuit), it becomes "a dumpling."

Easy Corn Pone Recipe [Southern Fried Cornmeal Bread] (Must Try!)

Description

With this classic Corn Pone dish, we’re taking it all the way down to the South! Traditional Southern Corn Pone, a spin on the ubiquitous cornbread, doesn’t get much more traditional than this. It’s a basic, crispy, and golden brown eggless bread.

Ingredients

Scale

2 cups cornmeal medium grind
▢2 tablespoons unsalted butter
▢1/4 teaspoon baking powder
▢1 teaspoon salt
▢2 teaspoons sugar
▢1/2 cup shredded cheddar cheese
▢1/4 cup cooked corn kernels optional
▢1 ¼ cups boiling water
▢vegetable oil for frying

Instructions

Combine corn meal, baking powder, salt, sugar, and butter in a large mixing basin.
Half of the boiling water should be poured in and mixed with a spatula.
Mix with the remaining hot water thoroughly.
Combine the shredded cheese and corn kernels in a mixing bowl. Using your hands, combine all of the ingredients.
Scoop roughly 2 tablespoons of the ingredients and roll it into a ball before flattening it. Rep with the remaining mixture
1 inch oil in a cast-iron skillet over medium heat. When the oil reaches 350°F, carefully place the uncooked pones in the pan. Cook in batches to avoid overcrowding the pan.
Cook for 5-6 minutes, or until golden brown, flipping every 1-2 minutes (make sure your oil is between 300-350 degrees Fahrenheit).
Place the cooked pones on a platter lined with paper towels. Serve and have fun!

Notes

For a better texture, create the batter using hot water.
Maintain a temperature of 300-350 degrees Fahrenheit in the oil.
Make sure the pan isn’t too crowded and that each component has adequate room to cook correctly.

Category: Breakfast
Method: Bake
Cuisine: southern

Nutrition

Serving Size: 8
Calories: 214kcal
Sugar: 2g
Sodium: 361mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 1g
Carbohydrates: 31g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg

Keywords: Corn Pone, bread, breakfast