Guest guest Posted September 3, 2007 Report Share Posted September 3, 2007 Corn pone is the same thing as corn bread, but is a little thicker so it can be fried in a skillet (cast iron is truly the best) on top of the stove with hot oil. Just take a big spoon and drop the thick batter into the skillet of hot oil so it looks very much like a thick pancake. Just like a pancake, turn it over and fry the other side when it starts to bubble slightly. The outside is fried crisp so don't skimp on the oil (if the oil is too deep, then you end up making hush puppys) and use as hot a fire as you can without smoking / burning the oil (probably 350ºF). You want them to be nice and golden brown and cripsy. Corn bread is thin like cake batter and is baked in the oven with just enough oil to greese the pan (like you do with a birthday cake). The outside will be brown but dry. There are so many cornbread recipes out there or you can use the boxed mixes. I find the box mixes to be very very sweet. My mom always said that sweet cornbread is not cornbread but is corncake. A true southern cook will NEVER put sugar in their cornbread. Now, buttermilk is the best to use, but I never have any buttermilk so I will use milk with a spoonful of white vinegar (let it set for about 5 minutes... to make my own buttermilk). If I am out of milk, I will use plain old tap water. A lot of people use eggs, but I personally do not use them. Now hush puppies is about the same recipe, but you use boiling water instead and no baking powder. And you deep fry them. My favorite cornbread recipe uses white cornmeal but of course you can use whatever you have and like. And it is so very easy. Of course I never measure anything because I have made this so many times. 2 cups cornmeal 1 cup flour 1 Tablespoon baking powder 1/2 teaspoon of salt 2 cups buttermilk Put all the dry ingrediants into a mixing bowl and mix with a fork. Pour half of the milk (or water) in, and stir it up. Pour more milk in until it is as thick as you want it. You might need a touch more or less buttermilk than the 2 cups. Cheers David ______________________________\ ____ oneSearch: Finally, mobile search that gives answers, not web links. http://mobile./mobileweb/onesearch?refer=1ONXIC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2007 Report Share Posted September 3, 2007 I've never made corn pone but lots of cornbread. I could make a meal on a bowl of pinto beans, cornbread & mushy fried potatoes. When I was growing up my parents would make a meal on cornbread crumbled in a glass of buttermilk. Has anyone made cornbread salad? I haven't made it in a few years but if I remember correctly the main ingredients were cooked cornbread, ranch dressing, corn, tomatoes & pinto beans. This was one of those dishes that always showed up at a potluck. I haven't seen it in a long time though. Rhoda On 9/3/07, david current <davidcurrent wrote: > > Corn pone is the same thing as corn bread, but is a > little thicker so it can be fried in a skillet (cast > iron is truly the best) on top of the stove with hot > oil. > Just take a big spoon and drop the thick batter into > the skillet of hot oil so it looks very much like a > thick pancake. Just like a pancake, turn it over and > fry the other side when it starts to bubble slightly. > The outside is fried crisp so don't skimp on the oil > (if the oil is too deep, then you end up making hush > puppys) and use as hot a fire as you can without > smoking / burning the oil (probably 350ºF). You want > them to be nice and golden brown and cripsy. > > Corn bread is thin like cake batter and is baked in > the oven with just enough oil to greese the pan (like > you do with a birthday cake). The outside will be > brown but dry. > > There are so many cornbread recipes out there or you > can use the boxed mixes. I find the box mixes to be > very very sweet. My mom always said that sweet > cornbread is not cornbread but is corncake. A true > southern cook will NEVER put sugar in their cornbread. > Now, buttermilk is the best to use, but I never have > any buttermilk so I will use milk with a spoonful of > white vinegar (let it set for about 5 minutes... to > make my own buttermilk). If I am out of milk, I will > use plain old tap water. A lot of people use eggs, > but I personally do not use them. > > Now hush puppies is about the same recipe, but you use > boiling water instead and no baking powder. And you > deep fry them. > > My favorite cornbread recipe uses white cornmeal but > of course you can use whatever you have and like. And > it is so very easy. Of course I never measure > anything because I have made this so many times. > > 2 cups cornmeal > 1 cup flour > 1 Tablespoon baking powder > 1/2 teaspoon of salt > 2 cups buttermilk > > Put all the dry ingrediants into a mixing bowl and mix > with a fork. Pour half of the milk (or water) in, and > stir it up. Pour more milk in until it is as thick as > you want it. You might need a touch more or less > buttermilk than the 2 cups. > > Cheers > David > > ________ > oneSearch: Finally, mobile search > that gives answers, not web links. > http://mobile./mobileweb/onesearch?refer=1ONXIC > > -- Rhoda Jayne Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.