12 Delicious Corn Pone Southern Classics

Uncover the heartwarming comfort of Southern cooking with our roundup of 12 Delicious Corn Pone Southern Classics. From golden, buttery bites to sweet, honey-drizzled delights, these recipes are a testament to the simple, soul-satisfying power of corn pone. Perfect for home cooks looking to bring a taste of the South to their table, this list promises to inspire your next meal. Ready to dive in?

Traditional Southern Corn Pone

Waking up to the smell of cornbread in the oven is one of my favorite childhood memories, especially when it’s this Traditional Southern Corn Pone. It’s a simple, rustic dish that brings back the warmth of my grandma’s kitchen, where the edges were always perfectly crispy, and the middle just tender enough to melt in your mouth.

Ingredients

• 2 cups cornmeal (stone-ground for the best texture)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar (optional, for a slight sweetness)
• 1 1/2 cups boiling water (helps to hydrate the cornmeal)
• 1/4 cup bacon grease or any neutral oil (for that authentic flavor)

Instructions

1. Preheat your oven to 450°F (232°C) and place a 10-inch cast-iron skillet inside to heat up. This ensures a crispy bottom.
2. In a large bowl, mix together the cornmeal, salt, and sugar if using. Tip: The sugar is optional but adds a nice contrast to the savory flavors.
3. Carefully pour the boiling water into the cornmeal mixture, stirring until just combined. The mixture will be thick. Tip: Let it sit for a minute to allow the cornmeal to fully absorb the water.
4. Remove the hot skillet from the oven, add the bacon grease, and swirl to coat the bottom and sides. Tip: Be quick to prevent the grease from smoking.
5. Pour the cornmeal batter into the skillet, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden and pulling away from the sides.

Done right, this Corn Pone has a delightful contrast between the crispy crust and soft interior. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal that’s sure to impress.

Sweet Honey Corn Pone

Unbelievably, the first time I tried Sweet Honey Corn Pone was at a small county fair in the Midwest, and its perfect balance of sweetness and texture had me hooked. Since then, I’ve tweaked the recipe to make it just right for those cozy family dinners or when you need a comforting side dish that steals the show.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1/4 cup all-purpose flour (to lighten the texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup honey (local if possible, for that deep flavor)
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the honey, buttermilk, egg, and melted butter until smooth. Tip: Warming the honey slightly can make it easier to mix.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the pone light.
5. Transfer the batter to the prepared skillet and bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
6. Let the corn pone cool in the skillet for 5 minutes before slicing. Tip: For extra sweetness, drizzle with a bit more honey before serving.

Every bite of this Sweet Honey Corn Pone offers a delightful crunch on the outside with a soft, moist interior that’s perfectly sweetened. Serve it warm with a pat of butter or alongside your favorite barbecue for a match made in heaven.

Spicy Jalapeno Corn Pone

Very few dishes bring the comfort and kick quite like Spicy Jalapeno Corn Pone does. I remember the first time I tried it at a small diner in Texas; the perfect balance of heat and sweetness had me hooked, and I’ve been tweaking my recipe ever since to get that same unforgettable flavor.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1 cup all-purpose flour (or gluten-free blend as a substitute)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature blends easier)
• 1/4 cup melted unsalted butter (or any neutral oil)
• 2 jalapenos, finely diced (remove seeds for less heat)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Letting the mixture sit for a minute helps the cornmeal absorb the liquid.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a dense pone.
5. Fold in the diced jalapenos and shredded cheddar cheese gently. Tip: Reserve a bit of cheese to sprinkle on top for a golden finish.
6. Transfer the batter to the prepared skillet and smooth the top with a spatula. Sprinkle the reserved cheese on top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through for even baking.

How the Spicy Jalapeno Corn Pone turns out is nothing short of magical—crispy edges with a moist, fluffy interior, and every bite packs a punch of heat balanced by the sweetness of corn. Serve it warm with a dollop of honey butter for an extra layer of flavor that’ll have everyone asking for seconds.

Cheesy Cheddar Corn Pone

Digging into a warm, comforting dish like Cheesy Cheddar Corn Pone takes me back to my grandma’s kitchen, where the aroma of cornmeal and melted cheese filled the air. It’s a simple, hearty dish that’s perfect for any meal of the day, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 cup yellow cornmeal (stone-ground for the best texture)
• 1 cup all-purpose flour (or gluten-free blend for a GF version)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 tsp salt (adjust to taste)
• 1 cup shredded sharp cheddar cheese (extra for topping if desired)
• 1 cup whole milk (buttermilk adds a nice tang)
• 1 large egg (room temperature blends better)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 cup corn kernels (fresh, frozen, or canned—drained if using canned)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. Stir in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the dry ingredients.
4. In a separate bowl, mix the milk, egg, and melted butter until smooth. Tip: If the butter is too hot, it might cook the egg, so let it cool slightly.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pone light.
6. Gently fold in the corn kernels, distributing them evenly throughout the batter.
7. Transfer the batter to the prepared skillet or dish, smoothing the top with a spatula. Optional: Sprinkle extra cheese on top for a cheesy crust.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through for even baking.
9. Let the corn pone cool for about 5 minutes before slicing. This rest period helps it set perfectly.

The Cheesy Cheddar Corn Pone comes out with a crispy edge and a soft, moist center, packed with the sweet crunch of corn and the rich flavor of cheddar. Serve it warm with a dollop of honey butter or alongside a bowl of chili for a comforting meal that’s sure to please.

Bacon and Onion Corn Pone

Oh, the joy of discovering a recipe that feels like a warm hug from the South! This Bacon and Onion Corn Pone is my latest obsession, a dish that brings together the smoky goodness of bacon with the sweet sharpness of onions, all nestled in a golden, cornmeal-based delight. It’s the kind of recipe that makes you want to linger in the kitchen, savoring the aromas as they fill the air.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1/2 cup all-purpose flour (or gluten-free blend as a substitute)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature blends better)
• 4 slices bacon, chopped (thick-cut adds more flavor)
• 1 medium onion, finely diced (yellow for sweetness, white for sharpness)
• 2 tbsp unsalted butter, melted (or bacon fat for extra smokiness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Letting the mixture sit for 5 minutes helps the cornmeal absorb the liquid.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pone tender.
5. Cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
6. In the same skillet, sauté the diced onion in the bacon fat until soft and translucent, about 3 minutes. Tip: This step infuses the onions with smoky flavor.
7. Fold the cooked bacon and onions into the batter, then pour into the prepared skillet.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: For a crispier top, broil for the last 2 minutes.

Perfectly golden and irresistibly fragrant, this Bacon and Onion Corn Pone offers a delightful contrast between its crispy edges and soft, fluffy interior. Serve it warm with a drizzle of honey or a dollop of sour cream for an extra layer of flavor that’ll have everyone asking for seconds.

Herbed Garlic Corn Pone

Remember those summer evenings when the air is thick with the scent of herbs and the grill is just getting started? That’s the vibe I’m channeling with this Herbed Garlic Corn Pone, a dish that’s as much about the memories as it is about the flavors. It’s my go-to when I want something that feels like home but with a little extra zing.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1/2 cup all-purpose flour (or gluten-free blend if needed)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup buttermilk (whole milk with a splash of vinegar works in a pinch)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can sub)
• 2 tbsp fresh herbs, chopped (I use a mix of parsley and chives)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with butter or oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Letting the mixture sit for a minute helps the flavors meld.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the minced garlic and fresh herbs. Tip: Don’t overmix to keep the pone light.
5. Pour the batter into the prepared skillet and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through for even baking.

You’ll love the crispy edges and tender middle of this corn pone, with the garlic and herbs adding a fresh kick. Serve it warm with a dollop of honey butter or alongside your favorite barbecue for a meal that’s sure to impress.

Maple Syrup Glazed Corn Pone

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what I thought when I first stumbled upon this Maple Syrup Glazed Corn Pone recipe during a chilly autumn morning. It’s a humble dish with a sweet twist that quickly became a staple in my kitchen, especially on lazy weekends.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1/4 cup all-purpose flour (or gluten-free blend as a substitute)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup buttermilk (whole milk with a tbsp of vinegar works in a pinch)
• 1 large egg (room temperature blends better)
• 1/4 cup maple syrup (plus extra for glazing, pure for best flavor)
• 2 tbsp unsalted butter, melted (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and maple syrup until smooth. Tip: Letting the mixture sit for a minute helps the flavors meld.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pone light.
5. Fold in the melted butter, then pour the batter into the prepared skillet.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway for even baking.
7. Brush the top with additional maple syrup right after baking for a glossy, sweet glaze. Tip: Warm the syrup slightly for easier brushing.

Corn pone emerges from the oven with a crispy edge and a tender, slightly crumbly center, the maple glaze adding a sticky sweetness that’s irresistible. Serve it warm with a dollop of butter or alongside savory dishes for a delightful contrast.

Smoky BBQ Corn Pone

Unbelievable as it may seem, the first time I tried Smoky BBQ Corn Pone was at a small roadside diner during a summer road trip, and I’ve been hooked ever since. This dish combines the comforting texture of cornbread with the bold flavors of BBQ, making it a perfect side or even a main dish for those who love a smoky kick.

Ingredients

• 1 cup cornmeal (fine or medium grind works best)
• 1/2 cup all-purpose flour (for a lighter texture)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (or to taste)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature blends better)
• 1/4 cup melted unsalted butter (or any neutral oil)
• 1/2 cup smoky BBQ sauce (homemade or store-bought)
• 1/2 cup shredded cheddar cheese (optional for extra richness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish lightly with butter or oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Room temperature ingredients mix more evenly.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the pone light.
5. Fold in the smoky BBQ sauce and shredded cheddar cheese if using. The batter should be thick but pourable.
6. Transfer the batter to the prepared skillet or baking dish, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
8. Let the corn pone cool in the skillet for 5 minutes before slicing. Tip: This rest period helps it set for cleaner slices.

Hearty and bursting with smoky BBQ flavors, this corn pone has a moist interior with a slightly crispy crust. Serve it warm with extra BBQ sauce on the side or top it with pulled pork for a decadent twist.

Crispy Fried Corn Pone

Unbelievably crispy and golden, this fried corn pone recipe is a nod to the Southern classics but with a twist that’ll have your family begging for seconds. I stumbled upon this version during a summer trip to Tennessee, and it’s been a staple in my kitchen ever since, especially when I’m craving something that’s both comforting and a bit indulgent.

Ingredients

• 1 cup cornmeal (stone-ground for the best texture)
• 1/2 cup all-purpose flour (or gluten-free blend as a substitute)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar (optional, for a slight sweetness)
• 1 cup buttermilk (whole milk with a splash of vinegar works in a pinch)
• 1 large egg (room temperature for better mixing)
• 1/4 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, whisk together the cornmeal, flour, salt, and sugar until well combined.
2. Add the buttermilk and egg to the dry ingredients, stirring until the batter is smooth and free of lumps. Let it rest for 10 minutes to thicken slightly.
3. Heat the vegetable oil in a cast-iron skillet over medium heat until it shimmers, about 350°F.
4. Drop the batter by 1/4 cupfuls into the hot oil, flattening slightly with the back of a spoon. Fry in batches to avoid overcrowding.
5. Cook for 2-3 minutes per side, or until each pone is deeply golden and crispy around the edges.
6. Transfer the fried corn pones to a paper towel-lined plate to drain any excess oil.

Mmm, the result is a delightful contrast of textures—crispy on the outside, tender and moist inside. Serve these warm with a drizzle of honey or alongside a bowl of chili for a hearty meal that’s sure to impress.

Vegetable Loaded Corn Pone

Back when I first stumbled upon this Vegetable Loaded Corn Pone recipe, I was looking for something hearty yet simple to whip up on a lazy Sunday. It quickly became a staple in my kitchen, perfect for those days when you want comfort food without the guilt. The blend of sweet corn and vibrant veggies makes it a hit every time.

Ingredients

• 1 cup cornmeal (fine or medium grind works best)
• 1 cup all-purpose flour (for a lighter texture)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup milk (any kind, but whole milk adds richness)
• 1 large egg (room temperature blends better)
• 1/4 cup melted butter (or any neutral oil)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup diced bell peppers (any color for a pop)
• 1/2 cup shredded zucchini (squeeze out excess moisture)
• 1/4 cup diced onions (sauté for extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, mix the milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until mixed; avoid overmixing.
5. Fold in the corn kernels, bell peppers, zucchini, and onions until evenly distributed.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
8. Let it cool for 5 minutes before slicing to allow it to set properly.

Coming out of the oven, this corn pone boasts a crispy edge with a moist, fluffy interior, packed with the sweetness of corn and the freshness of veggies. Serve it warm with a dollop of sour cream or alongside a hearty stew for a comforting meal.

Savory Mushroom Corn Pone

Last weekend, I stumbled upon a forgotten bag of cornmeal in the back of my pantry, sparking the idea for this comforting Savory Mushroom Corn Pone. It’s a dish that marries the earthy depth of mushrooms with the sweet, gritty texture of cornbread, perfect for those chilly evenings when you crave something hearty yet simple.

Ingredients

• 1 cup yellow cornmeal (fine or medium grind works best)
• 1 cup all-purpose flour (for a lighter texture)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 tsp salt (adjust to taste)
• 1 cup milk (whole milk adds richness, but any type works)
• 1 large egg (room temperature blends more easily)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 cup cremini mushrooms, sliced (button mushrooms are a fine substitute)
• 1/2 cup sweet corn kernels (fresh or frozen, thawed)
• 1 small onion, finely diced (yellow or white for sweetness)
• 1 tbsp olive oil (for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter or oil.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined; avoid overmixing to keep the pone tender.
5. Heat olive oil in a skillet over medium heat. Add the onions and mushrooms, sautéing until soft and slightly golden, about 5 minutes. Stir in the corn kernels for the last minute.
6. Fold the sautéed vegetables into the batter, then pour the mixture into the prepared skillet.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Let it cool for 5 minutes before slicing. This rest allows the pone to set, making it easier to cut.

Kindly note, the top should have a slight crunch, giving way to a moist, fluffy interior speckled with savory mushrooms and sweet corn. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a satisfying meal.

Sweet Potato Corn Pone

Just when I thought I had tried every possible way to enjoy sweet potatoes, I stumbled upon this Southern classic that combines them with cornmeal for a dish that’s both comforting and surprisingly easy to make. It’s become a staple in my kitchen, especially during the cooler months when I crave something hearty yet simple.

Ingredients

• 1 cup mashed sweet potatoes (about 2 medium, boiled and peeled)
• 1 cup cornmeal (fine or medium grind works best)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1/4 cup sugar (adjust to taste)
• 1 tsp salt
• 1 cup milk (whole milk recommended for creaminess)
• 1 large egg, beaten
• 1 tsp baking powder (for a lighter texture)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast iron skillet or baking dish lightly with butter or oil.
2. In a large bowl, combine the mashed sweet potatoes, cornmeal, melted butter, sugar, and salt. Mix until well blended.
3. Gradually add the milk to the mixture, stirring continuously to avoid lumps. Tip: Warming the milk slightly can help it incorporate more smoothly.
4. Stir in the beaten egg and baking powder until the batter is uniform. The consistency should be similar to thick pancake batter; if it’s too thick, add a tablespoon more milk.
5. Pour the batter into the prepared skillet or dish, smoothing the top with a spatula. Tip: For a crispy edge, ensure the batter touches the sides of the skillet.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.

What emerges from the oven is a beautifully golden, slightly crispy pone with a moist, tender interior. The natural sweetness of the potatoes pairs wonderfully with the cornmeal’s earthy tones. Serve it warm with a dollop of butter or a drizzle of honey for an extra touch of sweetness.

Conclusion

Lovingly curated, this roundup of 12 Delicious Corn Pone Southern Classics is your ticket to savoring the heart and soul of Southern cooking. Each recipe promises comfort, flavor, and a touch of home. We’d love for you to try these dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!