Corn Pone

"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"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by carrielyns photo by carrielyns
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
  • To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
  • 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.

Questions & Replies

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  1. Sandra R.
    The picture of the corn pones looks really light, almost white on the edges. Are you using a white cornmeal?
     
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Reviews

  1. Jonathan Melendez
    Never had corn pone before, but it was super easy to make. Whipped up a double batch and everyone loved it!
     
  2. Aimee Long
    These were easy and went well with our beans.
     
  3. Avanda J.
    First off, no egg used in this, if you're using self risisng corn mealdo you still use salt and backing powder?????,
     
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Tweaks

  1. Taylor H.
    It is going to be so delicious with everything me and my mom are making for thanks giving it will be simple since we don't have a cast iron skillet this recipe makes everything easier
     

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Thanks in advance to all who have tried my recipes.
 
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