Corn pone is a sweet, dense
corn bread, which, for my money, is the best way of
eating corn out there. It is roughly the consistency of
cheesecake or a very heavy flan, but it's a
country breakfast food. My great-aunt's grandmother, my great-great-grandmother, handed this recipe down. I am an inept cook, and not at all an
Iron Chef, but I can make corn pone with surprisingly good results.
Corn Pone
family recipe
4c. boiling water
3c. yellow
cornmeal
2c. cold water
1c.
flour
1 tsp. salt
1/4c.
sugar
1/4c.
molasses
2
eggs -
A vegan acquaintance suggests that you may substitute one banana, well mashed, here; I have not tried it but I imagine it would be delicious.
Preheat oven to 375F. In a large mixing bowl, pour boiling water over cornmeal. Beat until the
lumps are almost gone. Pour in cold water. Beat well. Add eggs, flour, salt, sugar, and molasses. Beat well. Pour contents into a heavy
iron skillet. Cover and bake at 375 for an hour, then turn off the oven and let it sit in the oven for at least another 30 minutes. Refrigerate until serving.
Serving: slice corn pone into bricks no more than 1" thick. Fry these on a flat griddle in something nice and
trayf like
bacon fat,
sausage fat,
scrapple fat, and/or
butter if you don't
dig on swine. Flip once, cooking until edges are dark brown and slightly crisp. Serve with butter and syrup.