CORN PONE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 10 servings.
|1/2 to 3/4 cup canola oil or bacon drippings|
|2 cups yellow or white cornmeal|
|1 teaspoon salt|
|1-1/4 cups water|
|Optional: Butter and honey|
- Preheat oven to 375°. Add oil to a 12-in. cast-iron or other ovenproof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Remove skillet from oven. Carefully spread mixture evenly in preheated skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Calories 215 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 25g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
SWEET POTATO PONE RECIPE | BON APPÉTIT
Provided by: Brigid Washington
|6 Tbsp. unsalted butter, room temperature, divided|
|1 cup (packed; 200 g) dark brown sugar|
|2 Tbsp. solid virgin coconut oil|
|1 large egg, room temperature|
|Zest and juice of 1 large lime|
|Zest of 1 orange|
|1 1″ piece ginger, peeled, finely grated|
|½ tsp. ground cinnamon|
|½ tsp. freshly grated nutmeg|
|½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt|
|2 large or 3 medium sweet potatoes (about 1½ lb.) peeled, finely grated on a box grater (6–7 cups)|
|½ cup unsweetened coconut milk|
|1 Tbsp. dark rum|
|½ tsp. Angostura bitters|
|½ tsp. vanilla extract|
|1 cup (60 g) unsweetened coconut flakes, divided|
|2 pints vanilla ice cream (optional)|
- Place a rack in middle of oven; preheat to 350°. Melt 2 Tbsp. butter in a medium cast-iron skillet over medium heat, swirling butter to coat skillet; set aside.
- Beat brown sugar, oil, and remaining 4 Tbsp. butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined, about 2 minutes. Add egg and beat until mixture is pale brown and fluffy, about 1 minute. Add lime zest, lime juice, orange zest, ginger, cinnamon, nutmeg, and salt and beat to combine, about 1 minute (mixture may look curdled, which is fine). Reduce speed to low and add sweet potatoes, coconut milk, rum, bitters, vanilla, and ½ cup coconut flakes. Mix until well combined, about 2 minutes. Scrape batter into reserved skillet and top with remaining ½ cup coconut flakes.
- Bake pone until golden brown, bubbling around the edges, and the center doesn’t jiggle when you gently shake the pan, 50–60 minutes. Let pone cool in skillet 10 minutes.
- Using a large spoon, scoop pone onto small plates and serve with vanilla ice cream if desired.
SOUTHERN CORN PONE BREAD RECIPE | ALLRECIPES
Provided by: Aggie
Categories: Quick Bread
Total time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 1 corn pone cake
|¼ cup canola oil|
|1 ½ cups white cornmeal|
|1 ½ teaspoons salt|
|1 ⅓ cups buttermilk|
- Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
- When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
- While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
- Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
- Bake the corn pone 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.
- Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.
Calories 178.9 calories, CarbohydrateContent 19.6 g, CholesterolContent 48.1 mg, FatContent 9.4 g, FiberContent 1.7 g, ProteinContent 4.8 g, SaturatedFatContent 1.2 g, SodiumContent 504.4 mg, SugarContent 2.2 g
CORN PONE RECIPE – FOOD.COM
courtesy of www.emerils.com
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 serving(s)
|1 cup cornmeal|
|1/2 teaspoon salt|
|1 teaspoon baking powder|
|2 tablespoons bacon drippings|
|1/2 cup milk|
- Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
- To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
- Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they’re done and then bring the rest in the corn husks and serve with jam, butter or honey.
Calories 188.4, FatContent 8.6, SaturatedFatContent 3.4, CholesterolContent 10.4, SodiumContent 416.8, CarbohydrateContent 25.1, FiberContent 2.2, SugarContent 0.2, ProteinContent 3.5