{"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

What is corn pone?<\/h2>\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

Ingredients for Corn Pone<\/h2>\n

\"overheadEllie Crowley for Taste Recipes<\/span><\/span><\/p>\n