Southern Corn Pone Bread

This corn pone recipe is a bona fide Southern tradition. It is unsweetened, baked in a cast iron skillet, and tastes just like what Grandma used to make!

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

1 corn pone cake

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

¼ cup canola oil
1 ½ cups white cornmeal
1 ½ teaspoons salt
1 ⅓ cups buttermilk
2 large eggs

Directions

Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
Carefully pull out the center rack and pour batter into hot oil in the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

Nutrition Facts (per serving)

179	Calories
9g	Fat
20g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 179
% Daily Value *
Total Fat 9g	12%
Saturated Fat 1g	6%
Cholesterol 48mg	16%
Sodium 504mg	22%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 56mg	4%
Iron 1mg	6%
Potassium 144mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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