Our four-ingredient corn pone is classically Southern and naturally gluten-free. With just cornmeal, water, salt and oil, you’ll bake up a delicious side bread in 35 minutes.
Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato.
A pone of cornbread is a simple, rustic, and often unleavened (or lightly leavened) bread made primarily from cornmeal, traditionally baked in a skillet or directly on a hot surface, resulting in a dense, slightly crumbly texture and a distinctively crusty exterior.
Pone is basically a wonderfully baked pudding, thick and creamy, but with this amazing, slightly cracked, caramelised top. It’s what happens when a custard, a cake, and a sweet potato casserole have a really comforting baby.
A plate full of freshly cooked Southern Corn Pone creates the kind of memories that last a lifetime, even though there’s nothing at all flashy or fussy about it.
Her old-fashioned corn pone recipe is easy and unbelievably quick to make. She describes, "Corn pones are like a very simple version of cornbread."
In this language, “pone” or “apan” means “bread” or more specifically, a type of bread made from cornmeal. This term was adopted by early European settlers, who used it to describe the cornbread they learned to make from the indigenous peoples.
At its most fundamental level, pone revolves around one key ingredient: sweet potatoes. These vibrant tubers provide the foundation for the dish, lending their inherent sweetness, moistness, and distinctive flavor. However, sweet potatoes are rarely the sole actor in the pone drama.