EASY CORNPONE
There are many versions of cornpone (or corn pone), a true staple of the American South. But the root of it all is a simple, easy cornmeal dish that's like cornbread, only in this case without out the leavener, eggs and buttermilk. The savory little patties are proof that you don't need a lot of ingredients to make something tasty. They're great for dipping in soups and stews, as a stand-in for biscuits as a breakfast side or on their own, slathered with butter and molasses or honey, for a quick snack. One bite and you will see why cornpone has lasted through the years.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
- Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
- Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
- Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.
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