Description
A pone of cornbread is a traditional southern cornbread baked in a cast-iron skillet for a crispy crust and tender, crumbly interior. Unlike sweeter versions, this pone of cornbread is savory, simple, and perfect as a side dish for stews, greens, or beans. It’s a no-frills, down-home comfort food that’s easy to make and bursting with flavor!
Ingredients
Scale
- 2 cups cornmeal (preferably stone-ground)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups buttermilk
- 1 large egg
- 2 tablespoons bacon grease or vegetable oil (plus more for greasing the skillet)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and place a well-greased cast-iron skillet inside to heat while you prepare the batter.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
- Combine the wet ingredients: In a separate bowl, whisk the buttermilk, egg, and bacon grease (or oil) until well blended.
- Mix the batter: Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
- Bake the cornbread: Carefully remove the hot skillet from the oven and pour the batter into it. The batter should sizzle as it hits the pan.
- Cook and serve: Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve warm with butter or alongside your favorite dish.
Notes
- For a richer flavor, substitute some of the buttermilk with heavy cream.
- Add diced jalapeños or shredded cheddar cheese for a fun twist.
- Leftover cornbread can be crumbled and used in cornbread dressing or salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Southern American
Nutrition
- Serving Size: 8 servings
- Calories: 180
- Fat: 6g
- Carbohydrates: 27g
- Protein: 4g
Keywords: called a pone of cornbread