Corn Pone

Fresh corn and a hint of sweetness come together in this classic Southern treat, Corn Pone. This moist and crumbly bread is perfect for accompanying your favorite soups or stews, or enjoyed on its own as a satisfying side dish.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 2 cups corn kernels, fresh or frozen, thawed
• 1/4 cup granulated sugar
• 1 teaspoon white vinegar
• 1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, salt, baking soda, and baking powder.

In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Add the wet ingredients to the dry ingredients and stir until combined. Do not overmix.

Fold in the corn kernels, granulated sugar, white vinegar, and black pepper.

The batter should still be slightly lumpy. Pour the batter into a greased 9×9-inch baking dish.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 5-10 minutes before slicing and serving.

Notes

Use fresh corn kernels for the best flavor and texture. If using frozen, make sure to thaw them first.

Don’t overmix the batter, or your corn pone might end up dense.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

The corn pone is best served warm, but it’s also delicious at room temperature.

You can store leftovers in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 240
• Total Fat: 8g
• Saturated Fat: 3.5g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 6g