Corn Pone has a long and endearing history going back as far as Native Americans, Revolutionary War, and wonderful Southern Cooking. I have wanted to share this recipe for quite a while now and I hope you enjoy my version of Corn Pone.
Not an original recipe, just my version, with some of my favorite Cabot Creamery New York Extra Sharp Cheddar Cheese.
Corn Pone is usually cooked two ways, stove top by frying and baking using a sheet pan or cast iron skillet. I prefer to fry my Corn Pone recipe using just a 1/2 inch of canola oil in a cast iron skillet.
Corn Pone Recipe Ingredients
- 2 cups cornmeal
- 2 tbsp unsalted butter
- ¼ tsp baking powder
- 1½ tsp salt
- 2 tsp sugar
- ½ cup shredded cheddar cheese
- 1¼ cups boiling water
- approximately ½ cup canola oil
- Mix cornmeal, butter, baking powder, salt, and sugar together in a large bowl.
- Gently add boiling water and mix until butter is melted and the mixture is able to hold a form when squeezed.
- Add Cheddar Cheese and mix thoroughly.
- Let rest for a couple minutes while adding oil to skillet and heating to frying temperature.
- Form Corn Pones into patties slightly smaller than your palm and approximately ½ inch thick.
- Gently place Corn Pones into the skillet without overcrowding.
- Fry for approximately 2 minutes per side until nicely browned.
- Remove, allow to cool slightly and serve warm.
Cone Pone goes great with these recipes!
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