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.
4c. boiling water
3c. yellow cornmeal
2c. cold water
1 tsp. salt
- 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 lump
s 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
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.