{"id":1560600,"date":"2020-11-14T07:45:51","date_gmt":"2020-11-14T07:46:12","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/corn-pone\/"},"modified":"2024-09-25T10:35:34","modified_gmt":"2024-09-25T15:35:34","slug":"corn-pone","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/corn-pone\/","title":{"rendered":"Corn Pone"},"content":{"rendered":"
Corn pone isn\u2019t your usual loaf of bread. There are zero leavening agents involved in the batter, which keeps this southern specialty relatively flat, dense and chewy on the inside. The outside, however, is perfectly crispy and glisteningly golden brown after baking in a bed of bacon drippings. It\u2019s no wonder corn pone was one of Abraham Lincoln’s favorite foods<\/a>!<\/p>\n Corn pone is a variation of pone bread. Pone is a bread that\u2019s usually baked or fried and comes in more variations than just corn, such as sweet potatoes, pears, apples or pumpkins. Many people recognize that pone was taken from the Native Americans as \u201cpone\u201d is the word for fried bread in several Native languages. Pone is now known as a staple dish in southern cuisine.<\/p>\n Preheat the oven to 375\u00b0F. Pour the canola oil or bacon drippings into a 12 inch cast-iron or ovenproof skillet and place it in the oven.<\/p>\n In a large bowl, whisk together the cornmeal, salt and water. The mixture should be very thick.<\/p>\n Remove the skillet from the oven. Carefully spread the mixture evenly in the preheated skillet, spooning some of the oil on top of the batter as well.<\/p>\n Editor\u2019s Tip:<\/em> Use a rubber spatula or mini offset spatula to spread the batter in the skillet.<\/p>\n Bake the corn pone until the edges start to brown, about 35 minutes. Break the corn pone into pieces and serve with butter and honey if desired.<\/p>\n Once corn pone has come to room temperature, store it in an airtight container at room temperature for up to two days. You could extend its freshness to five days by keeping corn pone in the fridge.<\/p>\n Yes, corn pone can be frozen. Once it cools to room temperature, wrap each piece of corn pone in storage wrap and transfer them all to an airtight container. They can last in the freezer for up to a month. Thaw corn pone at room temperature for a few hours.<\/p>\n Corn pone consists of cornmeal, water, salt and oil or bacon drippings, while cornbread adds eggs, sugar, butter, milk, flour and baking powder into the mix. Corn pone’s consistency is heavier and thicker opposed to fluffy and light cornbread.<\/p>\n Whip up this four-ingredient, naturally gluten-free corn pone when the time comes to sop up a brothy soup or maneuver mouthfuls of okra and butter bean stew. It makes a great side to pork, turkey or wild game recipes. You can\u2019t go wrong with pairing this Southern specialty with any classic Southern foods, too.<\/p>\n","protected":false},"excerpt":{"rendered":" Corn pone is an old-fashioned Southern recipe that seemingly never goes out of style. We suspect it has something to do with the fact that it,\u00c4\u00f4s fried in bacon fat until it,\u00c4\u00f4s crispy and perfectly golden brown.<\/p>\n","protected":false},"author":7955,"featured_media":2046454,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305616,305615,304021,304328,305641,305271,304993,305487,304338,303966,305003,304988,303887,306848,305374,324623,307559,304020,305394,304005,303883],"categories-v2":[310897,310890,308599,308988,308984,308481,310913,309216,308940,310796,308992,308495,308949,308935,308478,309603,309381,309177,310541,308594,309408,308549,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Corn with a Kick","post_link":"\/recipes\/corn-with-a-kick\/","post_image":"\/wp-content\/uploads\/2020\/05\/exps12345_WNC62337D278.jpg"},{"post_title":"Confetti Corn","post_link":"\/recipes\/confetti-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39068_HR143571D09_16_3b-5.jpg"},{"post_title":"Salsa Corn","post_link":"\/recipes\/salsa-corn\/","post_image":"\/wp-content\/uploads\/0001\/01\/Salsa-Corn_EXPS_TOHON19_241495_B06_11_11b.jpg"},{"post_title":"Company Corn","post_link":"\/recipes\/company-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35263_TH1191752D41C-2.jpg"},{"post_title":"Corn Balls","post_link":"\/recipes\/corn-balls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2306_CW1437C29B.jpg"},{"post_title":"Festive Corn","post_link":"\/recipes\/festive-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9950_TC58844D70.jpg"},{"post_title":"Sweet Potato Pone","post_link":"\/recipes\/sweet-potato-pone\/","post_image":"\/wp-content\/uploads\/2020\/07\/Sweet-Potato-Pone_EXPS_FBMZ21_172219_B05_06_4b.jpg"},{"post_title":"Scalloped Corn","post_link":"\/recipes\/scalloped-corn\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHVP24_151671_08_06_1.jpg"},{"post_title":"Corn Pudding","post_link":"\/recipes\/corn-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/Corn-Pudding_EXPS_FT24_31278_EC_041224_2.jpg"},{"post_title":"Corn Cakes","post_link":"\/recipes\/fresh-corn-cakes\/","post_image":"\/wp-content\/uploads\/2024\/08\/Corn-Cakes_EXPS_TOHVP24_2312_MF_08_08_2.jpg"},{"post_title":"Mexican Street Corn","post_link":"\/recipes\/mexican-street-corn\/","post_image":"\/wp-content\/uploads\/2022\/06\/Elote-Mexican-Street-Corn-_EXPS_FT24_251493_EC_061324_1.jpg"},{"post_title":"Corn Chowder","post_link":"\/recipes\/corn-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4555_RX1300C51A.jpg"},{"post_title":"Corn with Cilantro-Lime Butter","post_link":"\/recipes\/corn-with-cilantro-lime-butter\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps141790_TH2847295D03_05_4b_WEB-2.jpg"},{"post_title":"Corny Cornbread","post_link":"\/recipes\/corny-corn-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16440_LM963641D68.jpg"},{"post_title":"Corn Dumplings","post_link":"\/recipes\/corn-dumplings\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chili with Corn","post_link":"\/recipes\/corny-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Corny-Chili_EXPS_FT23_17421_ST_3_28_1.jpg"},{"post_title":"Kettle Corn","post_link":"\/recipes\/kettle-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/Kettle-Corn_EXPS_FT21_164832_F_1013_1.jpg"},{"post_title":"Cornflake Chicken","post_link":"\/recipes\/crispy-baked-corn-flake-chicken\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_19857_KaylaWidmer_5.jpg"},{"post_title":"Mexican Fried Corn","post_link":"\/recipes\/mexican-fried-corn\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Special Scalloped Corn","post_link":"\/recipes\/special-scalloped-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11038_CS143580D09_23_4b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/corn-pone\/","name":"Corn Pone","datePublished":"2020-11-14","dateModified":"2024-09-25","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Corn pone is an old-fashioned Southern recipe that seemingly never goes out of style. We suspect it has something to do with the fact that it\u2019s fried in bacon fat until it\u2019s crispy and perfectly golden brown.","recipeIngredient":["1\/2 to 3\/4 cup canola oil or bacon drippings","2 cups yellow or white cornmeal","1 teaspoon salt","1-1\/4 cups water","Optional: Butter and honey"],"recipeInstructions":[{"@type":"HowToStep","name":"Heat the oil","text":"Preheat the oven to 375\u00b0F. Pour the canola oil or bacon drippings into a 12 inch cast-iron or ovenproof skillet and place it in the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the batter","text":"In a large bowl, whisk together the cornmeal, salt and water. The mixture should be very thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the batter to the oil","text":"Remove the skillet from the oven. Carefully spread the mixture evenly in the preheated skillet, spooning some of the oil on top of the batter as well. Editor\u2019s Tip: Use a rubber spatula or mini offset spatula to spread the batter in the skillet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and serve","text":"Bake the corn pone until the edges start to brown, about 35 minutes. Break the corn pone into pieces and serve with butter and honey if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_5.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 215 calories","fatContent":"12g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"238mg sodium","carbohydrateContent":"25g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":5,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Doug790"},"reviewBody":"I used Bob's Red Mill medium corn meal. It is very... hearty, texture wise. If I make the recipe again I would at the very least use boiling water (If not par-cook the corn meal in a saucepan) because some of the bites were like chewing ground old maids from popcorn. The flavor was good and with a different corn meal I'm sure the texture would be good too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"I love corn pone. This recipe is simple and perfect. I just use regular Quaker Oats Yellow Corn Meal and Canola Oil (closer to a 1\/2 cup than 3\/4 cup). I whisk together the salt and cornmeal and then add hot water when making the corn pone to make sure the salt is evenly distributed and to soften the cornmeal a bit. I add honey butter after baking and it\u2019s one of my favorites.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":" Tasty & easy to make! I took the advice of other reviewers & used hot water. We put a light drizzle of honey on ours. Next time I'll try bacon grease instead of oil.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy476"},"reviewBody":" I would love to try making this recipe for corn pone<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nicholas"},"reviewBody":"It was very tasty and simple. I finally had a use for those drippings in my freezer! They were actually a combo of bacon and sausage greases. I don't think that I cooked it quite as long since it came out softer, but still pretty good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"258980","romance_copy_dek":"Corn pone is an old-fashioned Southern recipe that seemingly never goes out of style. We suspect it has something to do with the fact that it\u2019s fried in bacon fat until it\u2019s crispy and perfectly golden brown.","enhanced_recipe_title":"Corn Pone","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 to 3\/4 cup canola oil or bacon drippings","IngredientText":"1\/2 to 3\/4 cup canola oil or bacon drippings"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups yellow or white cornmeal","IngredientText":"2 cups yellow or white cornmeal"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups water","IngredientText":"1-1\/4 cups water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Butter and honey","IngredientText":"Optional: Butter and honey"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","RecipeId":258980,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Corn Pone Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","ContributorId":null,"Firstname":"Tina","Lastname":"Quiggle","City":"LaGrange","StateDescription":"Georgia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. Bake: 35 min.","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Corn Pone","SubmittedTitle":"Corn Pone","RecipeTypeId":1,"AverageRating":4,"WebPublishedDate":"11\/14\/2020 7:45:51 AM","ContestPlacementId":null,"FbImage":"FB_FT20_258980_F_1009_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":35,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Corn Pone","OriginalSourceProject":"Corn Pone","ContestPlacement":"","Trailer":"What is corn pone?<\/h2>\n
Ingredients for Corn Pone<\/h2>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
\n
Directions<\/h2>\n
Step 1: Heat the oil<\/h3>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
Step 2: Mix the batter<\/h3>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
Step 3: Add the batter to the oil<\/h3>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
Step 4: Bake and serve<\/h3>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
Recipe Variations<\/h2>\n
\n
How to Store Corn Pone<\/h2>\n
Can you freeze corn pone?<\/h3>\n
Corn Pone Tips<\/h2>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n
What\u2019s the difference between corn pone and cornbread?<\/h3>\n
How do you serve corn pone?<\/h3>\n
Corn Pone Tips<\/h2>\r\n\r\n
Is corn pone the same as cornbread?<\/h3>\r\nNot exactly. Think of corn pone as a Southern version of cornbread<\/a>, but simpler. Corn pone consists of cornmeal, water, salt and oil or bacon drippings, while cornbread adds eggs, sugar, butter, milk, flour and baking powder into the mix. Corn pone's consistency is usually a bit heavier and thicker compared to fluffy and light cornbread, too. Fun fact: Corn pone was one of Abraham Lincoln's favorite foods<\/a>.\r\n\r\n
Are there other ways to cook corn pone?<\/h3>\r\nTraditionally, corn pone is baked in the oven in a cast iron<\/a> or other heavy-duty skillet. Pair your corn pone with one of our favorite Southern recipes<\/a>.\r\n
\r\n
\r\nResearch contributed by Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings\u2014which is heavenly\u2014but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. \u2014Tina Quiggle, LaGrange, Georgia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Corn Pone Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0. Add oil to a 12-in. cast-iron or other ovenproof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Remove skillet from oven. Carefully spread mixture evenly in preheated skillet, spooning some of the oil on top of batter. Bake until edge starts to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"North America","ID":305374},{"Name":"Southern","ID":305394},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads Rolls & Pastries","ID":305615},{"Name":"Cornbreads","ID":305641},{"Name":"Gear","ID":303966},{"Name":"Cast Iron Skillet","ID":304021},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Gluten-Free","ID":305003},{"Name":"Ingredients","ID":306848},{"Name":"Rice & Grains","ID":307559},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 serving: 215 calories, 12g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 2g protein.","NoOfRatings":5,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Corn Pone Tips<\/h2>
Is corn pone the same as cornbread?<\/h3> Not exactly. Think of corn pone as a Southern version of cornbread<\/a>, but simpler. Corn pone consists of cornmeal, water, salt and oil or bacon drippings, while cornbread adds eggs, sugar, butter, milk, flour and baking powder into the mix. Corn pone's consistency is usually a bit heavier and thicker compared to fluffy and light cornbread, too. Fun fact: Corn pone was one of Abraham Lincoln's favorite foods<\/a>.
Are there other ways to cook corn pone?<\/h3> Traditionally, corn pone is baked in the oven in a cast iron<\/a> or other heavy-duty skillet. Pair your corn pone with one of our favorite Southern recipes<\/a>.
Research contributed by Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4067,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":310897,"name":"Bread Recipes","slug":"bread-recipes","term_group":0,"term_taxonomy_id":310832,"taxonomy":"categories-v2","description":"Whether you like quick breads or yeast bread recipes, our Test Kitchen has hundreds of recipes for you to explore.","parent":310890,"count":3544,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/"},{"term_id":310913,"name":"Cornbreads","slug":"cornbreads","term_group":0,"term_taxonomy_id":310848,"taxonomy":"categories-v2","description":"Look no further for the perfect cornbread recipe. We've got them all, from moist cornbread recipes to spicy jalapeno cornbread recipes, right here.","parent":310897,"count":165,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/cornbreads\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Corn Pone"}},"analytics":[],"yoast_head":"\n