Southern Corn Pone Bread Recipe

Cornmeal: The main ingredient, providing the essential texture and flavor for the bread.

Salt: Enhances the overall taste of the bread.

Boiling water: Helps to bind the cornmeal and create a smooth mixture.

Bacon grease: Adds a rich, smoky flavor to the bread. Can be substituted with butter if unavailable.

Butter: An alternative to bacon grease, providing a creamy and rich taste.

To achieve a perfectly crispy crust on your corn pone bread, make sure the cast iron skillet is thoroughly preheated with the bacon grease or butter before adding the cornmeal mixture. This step ensures that the bread starts cooking immediately upon contact, creating a delightful contrast between the crispy exterior and the tender interior.

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

• cornmeal - Substitute with masa harina: Masa harina is finely ground corn flour used in Mexican cuisine. It can provide a slightly different but still complementary flavor and texture.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains but can be used in the same quantity for a similar flavor.

• boiling water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the bread.

• boiling water - Substitute with chicken broth: Chicken broth can also add a richer flavor to the bread.

• bacon grease - Substitute with olive oil: Olive oil is a healthier fat option and can provide a different but pleasant flavor.

• bacon grease - Substitute with coconut oil: Coconut oil can add a slight sweetness and is a good alternative for those avoiding animal fats.

• butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture and flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer flavor, making it a good alternative to butter.

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

• Wrap the corn pone bread tightly in plastic wrap or aluminum foil. This helps to keep it fresh and prevents it from drying out.

• Place the wrapped 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 for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.

• For freezing, wrap the corn pone bread in plastic wrap or aluminum foil as mentioned earlier.

• Place the wrapped bread in a freezer-safe resealable bag or an airtight container. Label it with the date to keep track of its freshness.

• Freeze the corn pone bread for up to 3 months. This ensures it retains its flavor and texture.

• When ready to enjoy, thaw the corn pone bread at room temperature. For a quicker option, you can microwave it on a low setting until it’s soft and warm.

• 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. Heat for about 10-15 minutes or until warmed through. This helps to revive its crispy exterior and soft interior.

• Oven Method: 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, or until warmed through. This method helps maintain the bread's crispy exterior and moist interior.

• Skillet Method: Heat a cast iron skillet over medium heat. Add a small amount of bacon grease or butter to the skillet. Place slices of the corn pone bread in the skillet and cook for 2-3 minutes on each side, or until heated through and slightly crispy. This method adds a delightful crunch to the reheated bread.

• Microwave Method: Place a slice of corn pone bread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 30-45 seconds, or until heated through. This method is quick but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the corn pone bread on the toaster oven rack or a baking sheet. Heat for about 5-7 minutes, or until warmed through and slightly crispy. This method is great for small portions and retains the bread's texture.

• Steaming Method: Place a steaming basket over a pot of simmering water. Wrap the corn pone bread in a clean kitchen towel and place it in the steaming basket. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the bread moist and tender.

• Mixing bowl: A large bowl used to combine the cornmeal and salt with the boiling water.

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

• Measuring spoons: Used to measure the salt and bacon grease or butter.

• Whisk: Helps to gradually stir the boiling water into the cornmeal mixture until smooth.

• Cast iron skillet: A heavy-duty skillet that can withstand high heat, perfect for creating a crispy crust on the corn pone bread.

• Stove: Used to heat the bacon grease or butter in the cast iron skillet over medium-high heat.

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

• Oven mitts: Protect your hands when transferring the hot skillet to and from the oven.

• Spatula: Useful for spreading the cornmeal mixture evenly in the skillet.

• Cooling rack: Allows the corn pone bread to cool slightly before serving.

Preheat the oven early: Start preheating your oven while you gather and mix your ingredients to save time.

Use instant boiling water: Boil water in an electric kettle for a quicker process.

Melt bacon grease or butter in advance: Melt your bacon grease or butter while mixing the cornmeal and salt.

Prepare the skillet: Heat the cast iron skillet as you mix the cornmeal mixture to save a few minutes.

Serve directly from the skillet: Skip transferring to another dish and serve the corn pone bread directly from the skillet.