Southern Corn Pone Bread Recipe

Cornmeal: This is the main ingredient and gives the bread its grainy texture and classic corn flavor.

Salt: Adds a little seasoning to balance the flavors.

Baking soda: Helps the bread rise and become light.

Buttermilk: Adds moisture and a slight tanginess that makes the bread tender.

Melted butter: Adds richness and helps keep the bread soft.

One of the most important steps in making this Southern Corn Pone Bread is mixing the wet and dry ingredients just right. When you add the buttermilk and melted butter to the cornmeal, salt, and baking soda, you want to stir everything together gently but completely. Here’s how to do it so your bread turns out perfect:

1. Start by pouring the buttermilk and melted butter into the bowl with the dry ingredients.
2. Use a spoon or a spatula to stir slowly at first, so the cornmeal doesn’t fly everywhere.
3. Keep stirring until you don’t see any dry spots of cornmeal left. The batter should look smooth but still a little thick.
4. Try not to overmix. Once everything is combined, stop stirring. Overmixing can make the bread tough instead of soft and crumbly.

Doing this step carefully helps your corn pone bread bake evenly and get that nice golden crust. If the batter isn’t mixed well, you might end up with dry lumps or uneven texture, which nobody wants in their bread!

When I first made this recipe, I was in a hurry and stirred too much. The bread came out a little dense, not light and fluffy like I hoped. Now, I remind myself to mix just enough and then stop. Also, melting the butter before adding it makes it easier to mix and gives the bread a richer flavor.

So, take your time with this step—it’s worth it! Your corn pone bread will be deliciously tender and perfect for soaking up butter or honey.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can be used to achieve a similar texture, though it may be slightly denser.

• cornmeal - Substitute with masa harina: Masa harina is made from corn treated with lime, giving a unique flavor that can add a different twist to the bread.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as baking soda, but reduce or eliminate any acidic ingredients like buttermilk.

• buttermilk - Substitute with milk and vinegar: Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes to thicken.

• buttermilk - Substitute with yogurt: Use plain yogurt in equal amounts for a similar tangy flavor and moisture.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used in the same quantity and provides a similar moisture level, though it lacks the buttery flavor.

• melted butter - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor profile and similar texture.

• Allow the corn pone bread to cool completely at room temperature before storing. This prevents condensation from forming, which can make the bread soggy.

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

• For short-term storage, place the wrapped corn pone bread in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.

• For longer storage, consider freezing the corn pone bread. First, slice the bread into individual portions to make it easier to thaw only what you need.

• Wrap each slice or the whole loaf tightly in plastic wrap, then place it in a freezer-safe resealable bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the bag with the date to keep track of its freshness. The corn pone bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the corn pone bread at room temperature for a few hours or overnight in the refrigerator.

• To refresh the texture, warm the thawed corn pone bread in a preheated oven at 350°f (175°c) for about 10 minutes. This will help restore its delightful crispness.

• If you prefer a quicker method, use a toaster or toaster oven to reheat individual slices until they are warm and slightly crispy.

• Pair your reheated corn pone bread with a pat of butter or a drizzle of honey for an extra touch of Southern comfort.

• Preheat your oven to 350°F (175°C). Wrap the corn pone bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes. This method helps maintain the bread's crispy exterior while warming it through.

• For a quick fix, use a microwave. Place a damp paper towel over the corn pone bread to keep it moist. Heat on medium power for 30-45 seconds. Check to ensure it's heated evenly, adding more time if necessary. Be cautious, as microwaving can sometimes make the bread a bit chewy.

• If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the corn pone bread directly on the rack or on a small baking sheet. Heat for about 8-10 minutes. This method gives you a nice balance of warmth and crispiness.

• For a stovetop approach, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place slices of the corn pone bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, which will give you a slightly crispy texture and a buttery flavor.

• If you're feeling adventurous, try steaming. Place the corn pone bread in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the bread moist and soft, perfect if you prefer a tender texture.

• Oven: Used to bake the corn pone bread at a consistent temperature of 425°F (220°C).

• Mixing bowl: A large bowl to combine the cornmeal, salt, baking soda, buttermilk, and melted butter.

• Cast iron skillet: Provides even heat distribution and is used to bake the corn pone bread, giving it a crispy crust.

• Measuring cups: Essential for accurately measuring the cornmeal and buttermilk.

• Measuring spoons: Used to measure the salt and baking soda precisely.

• Spatula or spoon: Helpful for stirring the ingredients together until well mixed.

• Pastry brush: Used to grease the cast iron skillet with melted butter to prevent sticking.

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

Pre-measure ingredients: Measure out cornmeal, salt, and baking soda in advance to streamline the process.

Use a food processor: Quickly mix the cornmeal and buttermilk using a food processor for a smoother batter.

Preheat the skillet: Place the cast iron skillet in the oven while it preheats to save time and ensure even cooking.

Batch cooking: Double the recipe and freeze extra corn pone bread for future use.

Melt butter in the oven: Place the butter in the oven to melt while it preheats, saving a step.