This corn pone recipe is a bona fide Southern tradition. It is unsweetened, baked in a cast iron skillet, and tastes just like what Grandma used to make!
Ingredients
- 0.25 cups canola oil
- 1.5 cups white cornmeal
- 1.5 teaspoons salt
- 1.33 cups buttermilk
- 2 large eggs
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
-
2
Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
-
3
Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
-
4
Carefully pull out the center rack and pour batter into hot oil in the skillet.
-
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
-
6
Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.
Nutrition Facts
Per serving
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