oh yes! corn pone (bread)

debaylady avatar
By Win Spicer
from Frankford, DE

Folks in our area prefer a "wet" or moist corn bread which we call corn pone. It is often served at family meals, especially during holidays, and is a staple for Church dinners. Our grandparents loved reheating it in a skillet for breakfast. They would cut the piece in half and spread butter on it. I always like butter on mine too! It can be served warm or room temperature; I like it both ways...this is addictive! There are numerous recipes for pone, but this is one of my favorites. I remember the first time I made it as a young bride to serve my smiling husband!

serves 8-10
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For oh yes! corn pone (bread)

  • 1 1/2 c
    indian head yellow corn meal
  • 1 c
    sugar
  • 2 c
    boiling water
  • 1 stick
    butter, softened
  • 2 c
    milk, room temperature
  • 2
    eggs, lightly beaten and at room temperature
  • 1 tsp
    baking powder
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How To Make oh yes! corn pone (bread)

  • 1
    In a heavy large pot, mix together the boiling water, sugar, butter, and corn meal on low or medium low. Stir constantly to remove lumps. When thick and having no lumps remove from heat.
  • 2
    Add milk, eggs, and baking powder. Stir and mix well until there are no lumps.
  • 3
    Pour into a greased and floured 13 by 9-inch baking dish.
  • 4
    Bake in a preheated 350 degree oven about 1 hour or until top is golden brown. Remove from oven. Let it set at least a half hour before cool enough to eat. I cut mine into 1 1/2 inch squares. The size is up to you. Store in refrigerator. May reheat.
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