Oh Yes Corn Pone Bread Recipes

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.

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.

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.