{"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":"<p>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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/abraham-lincolns-favorite-foods\/\" data-name=\"www.tasteofhome.com\/collection\/abraham-lincolns-favorite-foods\/\" data-module=\"content engagement\" data-position=\"embedded links\">Abraham Lincoln&#8217;s favorite foods<\/a>!<\/p>\n<h2>What is corn pone?<\/h2>\n<p>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<h2>Ingredients for Corn Pone<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049677\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_1.jpg?fit=700%2C1024\" alt=\"overhead shot of ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Oil:<\/strong> Bake-fry the corn pone in canola oil or any leftover bacon drippings you might have saved from the last time you cooked bacon. I highly recommend the bacon drippings if you have access. The flavor is outstanding in this corn pone recipe.<\/li>\n<li><strong>Cornmeal:<\/strong> Cornmeal is available at most grocery stores. Yellow cornmeal has a much more pronounced corn flavor while white cornmeal is more subtle and delicate. You can use either in this corn pone recipe.<\/li>\n<li><strong>Water:<\/strong> The water hydrates the cornmeal and helps it cook so the corn pone is not so gritty.<\/li>\n<li><strong>Toppings:<\/strong> Top your corn pone with a pat of butter and a drizzle of honey or hot honey as desired.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Heat the oil<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049678\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_2.jpg?fit=700%2C1024\" alt=\"3\/4th shot of oil poured into skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>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<h3>Step 2: Mix the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049679\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_3.jpg?fit=700%2C1024\" alt=\"overhead shot of thick mixture of cornmeal in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, whisk together the cornmeal, salt and water. The mixture should be very thick.<\/p>\n<h3>Step 3: Add the batter to the oil<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049680\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_4.jpg?fit=700%2C1024\" alt=\"spread mixture evenly in preheated skillet, spooning some of the oil on top of batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>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<p><em>Editor\u2019s Tip:<\/em> Use a rubber spatula or mini offset spatula to spread the batter in the skillet.<\/p>\n<h3>Step 4: Bake and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049681\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_080624_5.jpg?fit=700%2C1024\" alt=\"Bake until edge starts to brown\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>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<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049676\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_0910_3.jpg?fit=700%2C1024\" alt=\"wide shot of corn pone served with butter and honey\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add herbs or spices:<\/strong> Give your corn pone recipe a little more oomph with some fresh or dried herbs and spices. Black pepper, paprika, garlic powder or cayenne are excellent. Take it down an herbaceous route with sage, rosemary or thyme. Corn pone is a great blank canvas for extra flavorings.<\/li>\n<li><strong>Use boiling water:<\/strong> If you like your corn pone more on the softer side, boil the water before stirring it into the batter. The boiling water cooks the cornmeal and breaks it down so it\u2019s not so gritty.<\/li>\n<li><strong>Shape into smaller discs:<\/strong> Instead of one large cone pone, shape the batter into discs and bake-fry them just as you would a large corn pone.<\/li>\n<\/ul>\n<h2>How to Store Corn Pone<\/h2>\n<p>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<h3>Can you freeze corn pone?<\/h3>\n<p>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<h2>Corn Pone Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2049675\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Corn-Pone_FT24_258980_EC_0910_2.jpg?fit=700%2C1024\" alt=\"3\/4th shot of corn pone served with butter and honey\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h3>What\u2019s the difference between corn pone and cornbread?<\/h3>\n<p>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&#8217;s consistency is heavier and thicker opposed to fluffy and light cornbread.<\/p>\n<h3>How do you serve corn pone?<\/h3>\n<p>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":"<p>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":"<p>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":"<p>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":"<h2>Corn Pone Tips<\/h2>\r\n\r\n<h3>Is corn pone the same as cornbread?<\/h3>\r\nNot exactly. Think of corn pone as a Southern version of  <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-cornbread\/\">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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/abraham-lincolns-favorite-foods\/\">Abraham Lincoln's favorite foods<\/a>.\r\n\r\n<h3>Are there other ways to cook corn pone?<\/h3>\r\nTraditionally, corn pone is baked in the oven in a <a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\">cast iron<\/a> or other heavy-duty skillet. Pair your corn pone with one of our favorite  <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-food\/\">Southern recipes<\/a>.\r\n<br>\r\n<br>\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">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":"<h2>Corn Pone Tips<\/h2>    <h3>Is corn pone the same as cornbread?<\/h3>  Not exactly. Think of corn pone as a Southern version of  <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-cornbread\/\">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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/abraham-lincolns-favorite-foods\/\">Abraham Lincoln's favorite foods<\/a>.    <h3>Are there other ways to cook corn pone?<\/h3>  Traditionally, corn pone is baked in the oven in a <a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\">cast iron<\/a> or other heavy-duty skillet. Pair your corn pone with one of our favorite  <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-food\/\">Southern recipes<\/a>.  <BR>  <BR>  <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls &amp; 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. 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