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–+ servings
Chef Maria Thompson

Corn Pone Recipe

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If you love hearty, rustic dishes, the corn pone recipe is a must-try. Made with simple ingredients like cornmeal and buttermilk, this traditional Southern treat delivers comforting, golden goodness perfect for any casual gathering or family meal.
Ready to make a cozy, golden corn pone that will have everyone asking for more? Let’s jump right in and explore how to nail this classic dish at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Cup Yellow cornmeal
  • 1 Cup Buttermilk
  • 1/4 Cup All purpose flour
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Sugar
  • 1 Large Egg
  • 3 Teaspoons Melted butter
  • 1 Teaspoon Butter or oil for greasing pan

Equipment

  • 1 Mixing bowl
  • 1 Whisk or Spoon
  • 1 Cast iron skillet or Ovenproof baking dish
  • 1 Measuring cups and spoons
  • 1 Rubber spatula or Wooden spoon
  • 1 Oven or stove with Oven-safe skillet

Method
 

  1. Preheat Your Oven and Prepare the Pan

    Set your oven to 375°F (190°C) and grease a cast iron skillet or baking dish with butter or oil. Preheating ensures even cooking and a delicious crust forms right away.

  2. Mix the Dry Ingredients

    Combine cornmeal, flour, baking powder, salt, and sugar in a large bowl. Mixing first helps distribute leavening agents evenly, so your corn pone rises uniformly.

  3. Whisk Wet Ingredients Separately

    In another bowl, whisk the egg, buttermilk, and melted butter together until smooth. This prevents curdling when combined with the dry mix and ensures even moisture.

  4. Combine Wet and Dry Ingredients

    Slowly pour the wet mixture into the dry ingredients, stirring gently until just moistened. Overmixing can make the pone tough, so keep it loose and slightly lumpy.

  5. Pour Batter into the Prepared Pan

    Transfer the batter to the hot skillet or baking dish and spread it evenly. Using a hot pan jump-starts the crust formation for a gorgeous golden bottom.

  6. Bake Until Golden and Set

    Place in the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick poked in the center comes out clean. This timing bakes the pone through without drying it out.

  7. Let It Cool Slightly

    Remove from the oven and let it rest for 5 minutes. This allows the texture to set and makes it easier to cut without crumbling.

  8. Serve Warm and Enjoy

    Slice with a butter knife and serve warm for the best taste. Corn pone tastes fantastic fresh but also reheats beautifully for leftovers.
    9. Pro Tip: Use a cast iron skillet if you have one — it crisps edges like nobody’s business and gives your corn pone that authentic Southern charm.

Nutrition

Calories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 55mgSodium: 350mgFiber: 2gSugar: 4g

Notes

Tips for the Best Corn Pone Recipe

  • Measure your cornmeal properly; too much will make the pone dry and crumbly.
  • Don’t skip the buttermilk or its substitute; it adds needed acidity and richness.
  • Use room temperature eggs and melted butter for smooth batter blending.
  • Preheat the skillet to get that essential crunchy crust on the bottom.
  • Avoid overmixing to keep the texture light and tender.
  • Try serving with a pat of honeyed butter for an irresistible sweet-savory combo.

Common Mistakes to Avoid When Making Corn Pone Recipe

  • Not preheating the pan, which results in a pale, soggy crust.
  • Overmixing the batter, leading to a dense, tough corn pone.
  • Using expired baking powder that will keep your batter flat and heavy.
  • Skipping the sugar entirely, which dulls the natural sweetness of cornmeal.
  • Baking at too high a temperature, causing burnt edges and undercooked center.

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