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Read More. Most helpful critical review Davies. Rating: 3 stars. This our standard way to make pan cornbread. Corn pone is hand formed and is shaped something like hands folded in prayer.
At least here in the foothills we've been making it this way since out of memory Also; you bet! Sugar is for cakes, cookies and iced tea, not cornmeal goodies. Patrick Read More. Reviews: Most Helpful. Rating: 4 stars. Our old mountain family recipe uses no eggs. We add a little more buttermilk and 2 teaspoons baking SODA.
We preheat the skillet with the oil in it bacon grease in the old days. The batter sizzles when it is poured into the skillet. A little oil is tilted up over the top of the batter. After baking, turn out bread onto tea towel and wrap it up for about 10 minutes before serving. Before you make that next batch of cornbread or cornpone , check out our recipes for delicious chili! Preheat oven to degrees. Mix dry ingredients.
Whip eggs and buttermilk together, add dry ingredients, and pour into greased 8-byinch pan. Bake 30 minutes. Add milk to make a stiff batter. Form into desired shape with hands and place in a greased skillet. Bake in a preheated oven at degrees or over a campfire minutes. While I agree with those who say NO to sugar in cornbread, I have gotten so tired of the Yankee cornbread recipes with more flour than cornmeal. This makes for a gummy bread that sits in a lump within the stomach.
Cornmeal should always be double the flour amount for a nice corny crunch in texture. It doesn't hold together as well but that just make it necessary to eat it faster! I use butter for the fat in the recipe but use bacon grease when I am preparing for a gathering. Carl days ago. Traditional cornbread contains no sugar. Adding sugar is because you have a sweet tooth, some say it mades the bread tender.
Seriously does sugar need to be added to everything? Debbie more than 1 year ago. Sherryl more than 1 year ago. Corn pone has no leavening in it. It is rustic, and basic, but, it is also pretty flat.
It doesn't rise. All of the fancy eggs and milk, etc. Jack more than 1 year ago. My mother grew up in southern Ohio. My friend Michael said we were both wrong, that corn pone is he struggled to explain it, but this is what he meant spoon bread. Mel said the same thing I said — it's the shape that matters. Corn pones are cooked in the iron trays and shaped like an ear of corn.
CA editor Mark Russell went right for corn pudding, saw the look on my face and said no, no — it's more like a hoe cake. When I said no, he told us the history of hoe cakes, though. Good save. Jacinthia Jones surprised me by not agreeing with me. I was convinced her Southern upbringing would've resulted in the same word. So: What is corn pone? Is it the stick I say it is? Is it interchangeable with cornbread? Is it fried cornbread?
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