Classic Old-Fashioned Corn Pone Recipe
We love a reliable shortcut for some of our favorite dishes, and Tasting Table recipe developer Jessica Morone is using her skills to bring this philosophy to life. Her old-fashioned corn pone recipe is easy and unbelievably quick to make. She describes, "Corn pones are like a very simple version of cornbread." Cornbread is definitely a favorite for many, but it can take more time than you have on hand to bake.
If you're looking for the same pleasant flavors in a fun serving-size format, corn pones do the trick. Morone notes, "I like how simple they are, and how they are dense and moist, but also crisp. Plus, she remarks, "Corn pones are pretty versatile in that they can be eaten as a breakfast or as a side dish to any meal, like with a soup or anything you would eat cornbread with." For a new take on a starchy side or morning meal, this recipe is a great option.
Gather the ingredients for this old-fashioned corn pone recipe
Morone notes a huge bonus of this recipe: "There are only a couple of ingredients and it doesn't require any eggs, milk, flour, or leavening agents like baking powder." You'll just need stone-ground cornmeal (medium or fine), salt, honey, boiling water, bacon grease or vegetable oil, and butter to serve if desired.
"Usually corn pone batter doesn't contain any sweetener in it, but I added a bit of honey to this recipe to add a subtle sweetness to it," Morone shares and adds, "I like the flavor better with the honey in the batter than regular corn pones."
Combine the batter ingredients
In a medium bowl, whisk the cornmeal with the salt. Then, add the honey and boiling water and mix the contents to form a thick dough. Morone notes, "You can make the dough in advance and fry it at a later time," but she points out, "The dough is so simple to make that you don't really need to prep anything in advance."
Shape the patties
With a measuring cup, scoop out ¼ cup of batter at a time and shape it into a round patty that is around ¼ inch thick. You should be able to make four patties.
Fry the pones until they are golden
Place a large skillet on the stovetop on medium heat and warm up the bacon grease or vegetable oil. When it's nice and hot, place the dough patties in the skillet and fry them for 3 to 4 minutes per side until the entire surface is golden brown.
Serve the corn pones as desired
Transfer the corn pones from the skillet to a serving plate and add a pat of butter and drizzle of honey if desired.
Morone notes that leftovers will keep at room temperature for one to two days, refrigerated for up to five days, or in the freezer for up to three months. "To reheat them, once they are room temperature, microwave them wrapped in a paper towel for about 10 seconds, or bake them wrapped in aluminum foil at 350 degrees for about 5 minutes until warm," she instructs.
- 1 cup stone-ground cornmeal, medium or fine
- ½ teaspoon salt
- 1 teaspoon honey, plus more for serving
- ½ cup hot water
- ¼ cup bacon grease or vegetable oil
- butter, for serving
- Add the cornmeal and salt to a medium bowl and whisk.
- Add in the honey and hot water and mix together until a thick dough forms.
- Scoop out ¼ cup portions and shape them into round patties about ¼ inch thick.
- Heat the bacon grease or vegetable oil in a large skillet over medium heat.
- Once hot, add the dough patties to the skillet and cook for about 3 to 4 minutes until golden brown on one side.
- Flip them over and continue cooking for another 3 to 4 minutes until golden on both sides.
- Remove from the skillet and serve hot with butter and honey as desired.
| Calories per Serving | 231 |
| Total Fat | 13.9 g |
| Saturated Fat | 5.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 12.3 mg |
| Total Carbohydrates | 24.9 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 1.6 g |
| Sodium | 173.8 mg |
| Protein | 2.5 g |
