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Corn Breads Corn Pone Recipe

List of Ingredients




Corn Breads

Corn breads differed between North and South because of the different types of corn which were grown in the regions. Flint corn (yellow) is grown throughout the North; in the southern portion of the Corn Belt
(from Ohio through southern Tennessee) farmers grow Boone County White.

Corn Pone

Corn bread, quickly picked up by white settlers, was usually called pone (also known as journey cakes and today as johnny cake) when kept out of the ashes. Following the Indian tradition, when the same
basic corn bread was baked in the hot ashes of an open fire, it was called ashcake. If it was baked in the fire on a hoe, it was called hoecake.

White corn meal (about 2 cups) Lard or shortening the size of an egg (4 Tbsp.)
Salt (about 1 tsp.) 1 tea-cupful boiling water (about ¾ cup)
Pinch of baking soda (1/4 tsp.) ½ tumbler buttermilk (about ½ cup)

Sift together corn meal, salt, and baking soda. Work in fat with finger tips until well blended. Pour in boiling water and continue to work the mixture. Gradually add enough
buttermilk to make a soft dough, but one firm enough to be molded or patted into small, flat cakes. Place cakes in a hot, well-greased iron skillet and bake in a moderate
oven (about 350F) for 35-40 minutes. Makes about 12.

Corn pone should be eaten hot. Serve with butter, molasses, maple syrup, or honey.




Recipe