Southern Corn Pone Bread Recipe

Cornmeal: A coarse flour made from dried corn, essential for the texture and flavor of the bread.

Salt: Enhances the overall flavor of the bread.

Water: Combines with the cornmeal to create the batter.

Vegetable oil: Adds moisture and helps to create a crispy crust.

When mixing the cornmeal and salt with the water and vegetable oil, ensure you stir thoroughly to avoid any lumps. A smooth batter will result in a more even texture in the final corn pone bread. Additionally, preheating the cast iron skillet before adding the batter helps to create a crispy crust, enhancing the overall flavor and texture.

• Cornmeal - Substitute with polenta: Polenta is made from ground corn and has a similar texture and flavor to cornmeal, making it a suitable substitute.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor with a slightly different mineral content.

• Water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the bread, enhancing its overall taste without altering the texture.

• Vegetable oil - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a similar fat content, while adding a subtle coconut flavor.

• Allow the corn pone bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Wrap the corn pone bread tightly in plastic wrap or aluminum foil. This will help maintain its moisture and prevent it from drying out.

• Place the wrapped corn pone bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the corn pone bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, place the wrapped corn pone bread in the refrigerator. It can last up to a week when refrigerated, but be aware that refrigeration can sometimes alter the texture slightly.

• To freeze, wrap the corn pone bread in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag, removing as much air as possible before sealing.

• Label the freezer bag with the date to keep track of its storage time. Corn pone bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the corn pone bread in the refrigerator overnight. For a quicker option, you can thaw it at room temperature for a few hours.

• To reheat, preheat your oven to 350°F (175°C). Place the corn pone bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a crispier texture, you can reheat individual slices in a toaster or toaster oven. This will give the corn pone bread a delightful crunch while keeping the inside soft and moist.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn pone bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. For a crispier texture, unwrap the foil for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or vegan butter to the skillet.
  3. Place slices of the corn pone bread in the skillet.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place a slice of corn pone bread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds, or until heated through.
  4. Check the bread and heat in additional 10-second intervals if necessary.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place slices of corn pone bread directly on the toaster oven rack or on a baking sheet.
  3. Heat for 5-7 minutes, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place slices of corn pone bread in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the cornmeal, salt, water, and vegetable oil into a smooth batter.

• Cast iron skillet: A heavy-duty skillet that retains heat well, perfect for achieving a crispy crust on the corn pone bread.

• Oven: Preheated to 425°F (220°C) to bake the corn pone bread until golden brown.

• Measuring cups: Used to measure out the cornmeal and water accurately.

• Measuring spoons: Used to measure the salt and vegetable oil precisely.

• Spatula: Useful for spreading the batter evenly in the skillet.

• Oven mitts: Essential for safely handling the hot cast iron skillet when placing it in and removing it from the oven.

• Cooling rack: Allows the corn pone bread to cool slightly after baking, ensuring it doesn't become soggy.

Preheat the skillet: Heat the cast iron skillet on the stove while mixing the batter to save time.

Measure ingredients ahead: Measure out the cornmeal, salt, water, and vegetable oil before starting to streamline the process.

Use hot water: Using hot water helps the cornmeal absorb faster, reducing mixing time.

Batch cooking: Double the recipe and freeze extra portions for quick reheating later.

Non-stick spray: Use non-stick spray instead of oil to coat the skillet for faster cleanup.