Southern Corn Pone Bread Recipe

Cornmeal: The main ingredient that gives the bread its distinctive texture and flavor.

Salt: Enhances the overall taste of the bread.

Baking soda: Helps the bread rise and become fluffy.

Buttermilk: Adds a tangy flavor and moist texture to the bread.

Melted butter: Adds richness and helps to create a golden crust.

When mixing the cornmeal with the buttermilk, ensure that the buttermilk is at room temperature. This helps the baking soda activate more effectively, resulting in a lighter and fluffier corn pone bread.

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

• cornmeal - Substitute with masa harina: Masa harina is made from corn treated with lime, giving it a slightly different flavor but still works well in bread recipes.

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

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

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute for baking soda to achieve a similar leavening effect.

• baking soda - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

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

• buttermilk - Substitute with yogurt: Plain yogurt can be used in the same amount to provide the same tangy flavor and moisture.

• melted butter - Substitute with vegetable oil: Vegetable oil provides a similar fat content and moisture.

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

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

• Wrap the cooled corn pone bread tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and freshness.

• Place the wrapped bread in an airtight container or a resealable plastic bag. This provides an extra layer of protection against air and moisture.

• Store the corn pone bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, freeze the corn pone bread. Place the wrapped bread in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to eat, thaw the corn pone bread at room temperature. This usually takes a few hours, depending on the size of the bread.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat individual slices in a toaster or microwave. For the microwave, wrap a slice in a damp paper towel and heat on medium power for about 20-30 seconds.

• Enjoy your corn pone bread with a pat of butter, a drizzle of honey, or alongside your favorite soups and stews.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn pone bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the bread for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a cast iron skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Slice the corn pone bread into individual pieces and place them in the skillet.
  4. Heat each side for about 2-3 minutes, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place a slice of corn pone bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds, or until heated through.
  4. Check the bread and add additional time in 10-second increments if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the corn pone bread directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes, or until warmed through and slightly crispy on the outside.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Wrap the corn pone bread in a clean, damp kitchen towel.
  3. Place the wrapped bread in the steamer basket and cover with a lid.
  4. Steam for about 5-7 minutes, or until the bread is warmed through and soft.

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

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

• Cast iron skillet: Provides even heat distribution and is used to bake the batter, giving the bread a nice crust.

• Measuring cups: Used to measure out the cornmeal and buttermilk accurately.

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

• Whisk: Helps to mix the dry ingredients together evenly before adding the wet ingredients.

• Spatula: Useful for mixing the batter and ensuring all ingredients are well combined.

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

• Cooling rack: Allows the corn pone bread to cool slightly before serving, preventing it from becoming soggy.

Pre-measure ingredients: Measure out the cornmeal, salt, and baking soda ahead of time to streamline the mixing process.

Use a blender: Blend the buttermilk and melted butter together for a smoother mixture.

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

Grease the skillet in advance: Prepare your cast iron skillet before mixing the batter.

Batch cooking: Double the recipe and freeze extra portions for quick future meals.