Flour Pone Bread Recipes

SOUTHERN CORN PONE BREAD

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.

SKILLET BISCUIT BREAD RECIPE - (4.2/5)

Steps:

• In a large mixing bowl combine the flour, salt, baking powder and blend with your fingers. Add the buttermilk and blend in making a thick lumpy gooey batter. Add 2 tablespoons of the melted butter and blend. Pour into a well-greased skillet (I grease with Crisco). Bake in a preheated 400 oven for about 20 minutes then drizzle on top the remaining 2 tbl of melted butter. Continue baking another 5-10 minutes or until the top becomes crusty and begins to crack a little. Remove and let cool slightly. Flip from the skillet and cut into wedges and serve. This bread is good for a couple of days. Keep in a plastic bag. It's great for toast, grilled for sandwiches, and if there's any leftover, save it for Thanksgiving dressing!

GRANDDAD'S CORN PONE

Steps:

• Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
• Grease and flour a 9" x 13" cake pan.
• Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
• Tastes great with butter or we always liked it with our favorite jelly or jam.

OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)

Steps:

• Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready. Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary). Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c). Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet. Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done. To serve, break off in irregular pieces and serve hot. *NOTES I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one. First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it). When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol

OH YES! CORN PONE (BREAD)

Steps:

• 1. In a heavy large pot, mix together the boiling water, sugar, butter, and corn meal on low or medium low. Stir constantly to remove lumps. When thick and having no lumps remove from heat.
• 2. Add milk, eggs, and baking powder. Stir and mix well until there are no lumps.
• 3. Pour into a greased and floured 13 by 9-inch baking dish.
• 4. Bake in a preheated 350 degree oven about 1 hour or until top is golden brown. Remove from oven. Let it set at least a half hour before cool enough to eat. I cut mine into 1 1/2 inch squares. The size is up to you. Store in refrigerator. May reheat.