CORN PONE RECIPES
CORN PONE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. —Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 10 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : 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.
CORN PONE RECIPE | ALLRECIPES
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Cornbread
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, CarbohydrateContent 34.7 g, CholesterolContent 52.6 mg, FatContent 8.1 g, FiberContent 1.7 g, ProteinContent 4.1 g, SaturatedFatContent 4.4 g, SodiumContent 221.6 mg, SugarContent 17.3 g
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CORN PONE RECIPE - FOOD.COM
Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread.
courtesy of www.emerils.com
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 188.4 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 188.4 per serving
- 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.
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SWEET POTATO PONE RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 3
Total Time 2 hours 10 minutes
Category dessert
Reviews 3
Total Time 2 hours 10 minutes
Category dessert
- Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.
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EGGNOG OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.
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Reviews 4
Total Time 1 hours 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 40 minutes
- Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners’ sugar. Serve immediately.
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EGGNOG OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 40 minutes
- Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners’ sugar. Serve immediately.
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FRIED CORNBREAD - SOUTHERN CORNMEAL HOE ... - DEEP SOUTH DISH
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From deepsouthdish.com
Total Time 30 minutes
Cuisine American, Southern
From deepsouthdish.com
Total Time 30 minutes
Cuisine American, Southern
- Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
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This corn pone recipe is as traditional as it gets, unsweetened and cooked in a cast iron skillet! This is the perfect side dish to accompany any Southern meal.
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CORNBREAD - WIKIPEDIA
Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and cooked in a specific type of iron pan over an open fire (such as a frontiersman would use), using mostly bacon grease, but later, butter, margarine, shortening, or cooking oil.Corn …
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THE FOOD TIMELINE--PRESIDENTS FOOD FAVORITES
"Corn Pone Sift 2 cups (white)cornmeal with 1/4 teaspoon baking soda and 1 teaspoon salt. Work 4 tablespoons shortening (or lard) into the dry ingredients. ... [NOTES: (1) Recipes found here are Corn …
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Jan 05, 2021 · Corn pone is another type of cornbread made from a thick, malleable cornmeal dough, usually without eggs and milk. It is cooked in a specific type of iron pan over an open fire and uses mostly bacon grease, butter, margarine, or cooking oil. Corn pone …
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Jan 05, 2021 · Corn pone is another type of cornbread made from a thick, malleable cornmeal dough, usually without eggs and milk. It is cooked in a specific type of iron pan over an open fire and uses mostly bacon grease, butter, margarine, or cooking oil. Corn pone is a staple …
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Jan 18, 2022 · Corn pone. No, it's not quite the same as cornbread, and it can be prepared in multiple ways. This Southern staple has a thicker, more pliable cornmeal dough and is best cooked in a cast-iron skillet.
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