corn pone recipe
The Best corn pone recipe
Classic Corn Pone with Tomato Garlic Sauce
A simple, rustic bread made with cornmeal and baked until crispy, topped with a tangy tomato-garlic sauce. Perfect for breakfast or a hearty side dish.
🥘Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 400°F. Lightly grease a 9×5-inch loaf pan with oil. -
2
In a bowl, whisk together cornmeal, flour, salt, and baking powder. Slowly add warm water until a thick, dough-like consistency forms. -
3
Pour the dough into the prepared loaf pan and smooth the top with your fingers. Bake for 20–25 minutes, or until golden brown and firm to the touch. -
4
While the corn pone bakes, heat tomato sauce in a small saucepan over medium heat. Add olive oil and minced garlic, cooking for 1 minute until fragrant. Stir in oregano. -
5
Once the corn pone is done, let it cool for 5 minutes, then carefully transfer it to a cutting board. Slice into rounds and spoon the warm tomato-garlic sauce over each piece.
🔧Equipment
- Mixing bowl
- Loaf pan (9×5-inch)
- Baking sheet
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Corn Pone with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Corn Pone with Tomato Garlic Sauce
How do I store leftover corn pone?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes until crispy. For longer storage, freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.
Can I make corn pone without a Dutch oven?
Yes! Use a heavy skillet or cast-iron pan. Cook the batter on medium heat until bubbles form on the surface, then flip once. For extra crispiness, broil for 2–3 minutes at the end. A deep oven-safe dish also works—just ensure it’s large enough to hold the batter without overflowing.
What’s the secret to a fluffy corn pone?
The key is keeping the batter cool while mixing. Use cold eggs and milk to slow down the gluten development, which prevents a dense texture. Also, avoid overmixing—stir just until smooth. For extra fluffiness, fold in a tablespoon of cornstarch or arrowroot powder before baking.
Is corn pone gluten-free?
Traditional corn pone contains wheat flour, so it’s not gluten-free. If you need a gluten-free alternative, use a blend of cornmeal and gluten-free flour (like rice or almond flour) in place of wheat flour, but the texture may differ slightly.
Can I add mix-ins to the batter?
Absolutely! Stir in diced apples, raisins, or shredded cheese for a sweet or savory twist. For a savory version, mix in cooked bacon bits, bell peppers, or a pinch of smoked paprika. Just ensure the mix-ins don’t exceed 10% of the batter volume to avoid overloading.
