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
Provided by Queenkungfu
Categories Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 3.4, Cholesterol 10.4, Sodium 416.8, Carbohydrate 25.1, Fiber 2.2, Sugar 0.2, Protein 3.5
CORN PONE
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
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in 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, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SOUTHERN CORN PONE BREAD
A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!
Provided by Aggie
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
- When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
- While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
- Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
- Bake the corn pone 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.
- Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g
MY DADDY'S CORN PONE
Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.
Provided by Candace Gallagher
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
- Stir cornmeal, sugar, flour, and salt together in a large bowl.
- Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
- Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g
CHEESY VEGETABLE CASSEROLE
I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
CORN PONE
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 Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
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, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
FANNY'S WHISTLE-STOP CAFE CORN CASSEROLE
I got this recipe from Fannie Flagg's Whistle Stop Cafe Cookbook. I bring it to just about every potluck dinner we go to. The paprika is my own variation.
Provided by The Finicky Chef
Categories Corn
Time 55m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Combine first five ingrediants, mixing well; stir in cornbread mix.
- Pour into greased 12x8x2 casserole dish. Sprinkle with paprika or cayenne.
- Bake for 45 minutes.
Nutrition Facts : Calories 343.7, Fat 20.6, SaturatedFat 6.5, Cholesterol 59.2, Sodium 714.7, Carbohydrate 36.5, Fiber 3.2, Sugar 8.2, Protein 6.1
CORN PONE PIE
Except for the time to simmer this dish, it is really very easy to make! My mom used to make this. It is supposed to serve 6, but my husband and I think it only serves 3! The corn bread recipe is good all by itself, as is the Chili con Carne. This one can easily be doubled. Enjoy!
Provided by Darcie Kelly
Categories Beans
Time 1h40m
Yield 1 pie
Number Of Ingredients 19
Steps:
- Prepare the Chili con Carne first, since it will simmer for one hour:.
- Heat oil in a large skillet.
- Slice onion and add to hot oil.
- Add ground beef and minced garlic.
- Cook and stir for about 5 minutes (or till brown).
- Add kidney beans, tomato sauce, chili powder, optional cayenne pepper, and cloves.
- Simmer for an hour, or until thick.
- Salt and paprika to taste.
- Corn Bread: Sift together the corn meal, flour, sugar, baking powder and salt.
- Mix in milk, eggs, and butter.
- Now to build the pie!
- In a 1.
- 5 quart casserole dish, pour the Chili con Carne and spread on bottom.
- Pour Corn Bread batter over the top to cover the Chili.
- Be careful not to get too much of the chili mixed with the batter.
- Bake in 400 degree oven for 20 minutes.
HAMBURGER CORN-PONE PIE
Make and share this Hamburger Corn-Pone Pie recipe from Food.com.
Provided by Jennyliz
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and onion in melted shortening.
- Add seasonings and tomatoes.
- Cover and simmer 15 minutes.
- Add kidney beans.
- Pour into a greased casserole dish.
- Top with corn bread batter.
- Bake at 425 degrees for 20 minutes.
DELICIOUS CORN PONE
This is a very OLD recipe that makes the most marvelous moist cornbread! I was given this recipe by a dear relative who was a neighbor of mine after I was married. Jeannette taught me so many things about cooking and baking. This was her grandmother's corn pone recipe. Everyone loves it and asks me for the recipe. I have not found a recipe here that is like it. This can be served all year round. It is requested at all family and Church dinners. It does not taste anything like the drier cornbreads. Some area restaurants include pieces of this type of moist pone in their bread baskets. I hope you try it and like it too!
Provided by Debaylady
Categories Breads
Time 2h12m
Yield 24-30 pone, 24-30 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
- Slice the butter over top the dry ingredients.
- Add the boiling water and stir to mix ingredients together.
- Add the flour and baking powder; stir to mix in well.
- Beat eggs, mix with the milk and add to the rest of the ingredients.
- Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
- Spray a 13 x 9-inch pan with Pam.
- Pour in your baking pan.
- Bake 1 hour in a preheated 325 degree oven.
- Then lower the temperature to 300 degrees and bake 1 hour.
- Do NOT cut until at least 1/2 hour after taking out of the oven.
- Note: The number of servings will depend on how you cut the squares.
- If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.
Nutrition Facts : Calories 175.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 30.6, Sodium 154.6, Carbohydrate 29.2, Fiber 1.4, Sugar 12.6, Protein 3
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