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.
- 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
- 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!
- 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
- 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