Corn Pone

Corn Pone

from southernliving.com
20 min
6 servings

Corn pone is a cornbread cousin. It's pan-fried in butter, which results in a dense and thick bread side with crispy, lacy edges.

Ingredients

  • 1 cup yellow cornmeal (such as Quaker)
  • 1 tsp. kosher salt
  • 1 cup boiling tap water
  • 1/4 cup melted unsalted butter, plus 2 Tbsp. unsalted butter, divided
  • Salted butter

Directions

  1. 1

    Combine cornmeal and salt: Preheat oven to 350°F. Whisk together cornmeal and salt in a large heatproof bowl.

  2. 2

    Make batter, and shape patties: Using a rubber spatula, stir in boiling water and 1/4 cup of the melted butter, stirring continuously until a smooth, thick batter forms, about 1 minute. Scoop 6 (1/4-cup) portions of batter onto a large plate; mold each into a (2 1/2- to 3-inch) patty, about 1/2-inch thick.

  3. 3

    Fry patties: Melt remaining 2 tablespoons butter in a large cast-iron skillet over medium-high. Add patties, and cook until lightly browned and crisp, 3 to 4 minutes per side.

  4. 4

    Finish baking patties: Transfer to a baking sheet, and bake in preheated oven until golden brown in spots, about 5 minutes. Remove from oven, and serve warm with salted butter.