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Southern Corn Pone Bread
Southern Corn Pone Bread
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory corn pone: Buttermilk cornbread cooked in cast iron skillet with cornmeal, eggs, and oil.
Ingredients:
  • 0.25 cup canola oil
  • 1.5 cups white cornmeal
  • 1.5 teaspoons salt
  • 1.3333333730698 cups buttermilk
  • 2 large eggs
Instructions:
  • Preheat a 9-inch cast iron skillet on the center rack in an oven preheated to 425 degrees F (220 degrees C).
  • Remove the hot skillet from the oven, add oil, and swirl to coat evenly. Place back in the oven for 10 minutes.
  • In a medium bowl, whisk together cornmeal and salt. Stir in buttermilk and eggs until you have a smooth batter.
  • Gently extend the center rack and carefully pour the batter into the hot oil in the skillet.
  • Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. For a golden brown top, switch the oven to broil for the last few minutes of baking, if desired.
  • Gently shake the skillet to loosen the corn pone. Serve it warm directly from the skillet or flip it onto a serving plate.

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