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Classic Corn Pone Bread

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner Southern
Classic Corn Pone Bread
Ingredients
  • 1/4 cup canola oil
  • 1 1/2 cups white cornmeal
  • 1 1/2 teaspoons salt
  • 1 1/3 cups buttermilk
  • 2 large eggs
Instructions
1
Heat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Place a 9-inch cast iron skillet on the middle shelf of your oven and preheat it for 10 minutes.
2
While the skillet is warming up, combine cornmeal and salt in a medium-sized bowl. Mix these dry ingredients together until they're well combined.
3
In a separate container, whisk together buttermilk and eggs to create a smooth batter. This will be the foundation of your cornbread.
4
Once the skillet is ready, carefully remove it from the oven and pour in a small amount of oil. Gently swirl the oil around to coat the bottom and sides of the skillet.
5
Place the skillet back into the oven for an additional 10 minutes to allow it to heat up thoroughly.
6
Meanwhile, take your hands and mix together the cornmeal and salt in a medium-sized bowl. Combine these dry ingredients until they're well mixed.
7
In a separate container, whisk together buttermilk and eggs to create a smooth batter. This will be the foundation of your cornbread.
8
Once the skillet is ready, carefully pour the batter into hot oil in the skillet. Be gentle when handling the hot skillet.
9
Bake your cornbread in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. If desired, turn your oven to broil for the last few minutes of baking to give it a nice golden brown top.
10
After your cornbread is done, carefully remove the skillet from the oven and gently shake it to release the cornbread. Serve your warm cornbread in the skillet, or transfer it onto a serving plate.