This corn pone recipe is a bona fide Southern tradition. It is unsweetened, baked in a cast iron skillet, and tastes just like what Grandma used to make!
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8
Ingredients
- ¼ cup canola oil
- 1 ½ cups white cornmeal
- 1 ½ teaspoons salt
- 1 ⅓ cups buttermilk
- 2 large eggs
Steps
- Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
- Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
- Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
- Carefully pull out the center rack and pour batter into hot oil in the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
- Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.
