Classic Old-Fashioned Corn Pone Recipe

We love a reliable shortcut for some of our favorite dishes, and Tasting Table recipe developer Jessica Morone is using her skills to bring this philosophy to life. 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." Cornbread is definitely a favorite for many, but it can take more time than you have on hand to bake. 

If you're looking for the same pleasant flavors in a fun serving-size format, corn pones do the trick. Morone notes, "I like how simple they are, and how they are dense and moist, but also crisp. Plus, she remarks, "Corn pones are pretty versatile in that they can be eaten as a breakfast or as a side dish to any meal, like with a soup or anything you would eat cornbread with." For a new take on a starchy side or morning meal, this recipe is a great option. 

Morone notes a huge bonus of this recipe: "There are only a couple of ingredients and it doesn't require any eggs, milk, flour, or leavening agents like baking powder." You'll just need stone-ground cornmeal (medium or fine), salt, honey, boiling water, bacon grease or vegetable oil, and butter to serve if desired.

"Usually corn pone batter doesn't contain any sweetener in it, but I added a bit of honey to this recipe to add a subtle sweetness to it," Morone shares and adds, "I like the flavor better with the honey in the batter than regular corn pones."

In a medium bowl, whisk the cornmeal with the salt. Then, add the honey and boiling water and mix the contents to form a thick dough. Morone notes, "You can make the dough in advance and fry it at a later time," but she points out, "The dough is so simple to make that you don't really need to prep anything in advance."

With a measuring cup, scoop out ¼ cup of batter at a time and shape it into a round patty that is around ¼ inch thick. You should be able to make four patties.

Place a large skillet on the stovetop on medium heat and warm up the bacon grease or vegetable oil. When it's nice and hot, place the dough patties in the skillet and fry them for 3 to 4 minutes per side until the entire surface is golden brown.

Transfer the corn pones from the skillet to a serving plate and add a pat of butter and drizzle of honey if desired.

Morone notes that leftovers will keep at room temperature for one to two days, refrigerated for up to five days, or in the freezer for up to three months. "To reheat them, once they are room temperature, microwave them wrapped in a paper towel for about 10 seconds, or bake them wrapped in aluminum foil at 350 degrees for about 5 minutes until warm," she instructs.