My Daddys Corn Pone Recipes

CORN PONE

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.

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.

DELICIOUS CORN PONE

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.

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.

DAD'S HOMEMADE CORN DOGS

Steps:

• Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
• Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
• Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
• Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

CORN PONE

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.

EASY CORNPONE

Steps:

• Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
• Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
• Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
• Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.

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.

DADDY'S FRIED CORN AND ONIONS

Steps:

• Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

CORN PONE

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.