Corn pone is a dish, related to corn bread, made of corn meal or hominy, baked or fried in butter, margarine, lard or bacongrease. Corn pone has been a staple of the Southern U.S. cuisine, and has been discussed by many American writers, including Mark Twain. Typically corn pone is formed in two to three inch oval shapes and features a crunchy and/or chewy texture. Many recipes can be found online.
External links
A discussion of corn pone (http://www.paulgraham.com/cornpone.html)
A corn pone recipe (http://www.freerecipe.org/Dessert/Baked_Goods/corn-pone-recipe-mcr.htm)
Cornpone (sometimes referred to as "Indian pone") is a type of cornbread, made of a thick, malleable dough made of cornmeal or hominy grits, shaped by hand and then baked or fried in butter, margarine, lard or bacongrease.
Cornpone has been a staple of Southern U.S. cuisine, and has been discussed by many American writers, including Mark Twain.
The term "cornpone" is sometimes used as a noun to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a cornpone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "cornpone" humor).
1 cup corn meal 1 teaspoon salt 3/4 cup boiling water 1 tablespoon lard or fat combine the meal and salt and, while blending gradually add water.
In this modern day it would take about 50-60 minutes in a 350 oven.It was usually baked in a "step oven" on the wood stove or fried on a griddle where a stove lid was removed.
Corn bread and cornpone was a staple in the mountaineer diet.
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