Cornpone Versus Cornbread

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Cornbread

Traditional cornbread contains no sugar. That’s the way my family has always made it. Adding sugar is because you have a sweet tooth, some say it mades the bread tender. Cornbread doesn’t need to be refined, it’s a heavenly rustic bread. Seriously does sugar need to be added to everything? Nah.

Debbie 38 days ago

Yes, Corn Bread!

Enough with the sugar! I want sugar, I'll bake a cake! 😊

Sherryl 1 hour ago

You missed the entire point.

Corn pone has no leavening in it. It is rustic, and basic, but, it is also pretty flat. It doesn't rise. All of the fancy eggs and milk, etc. can bring it up to date, but if you put something in it to make it rise, it is cornbread.

Jack 260 days ago

Corn Pone

My mother grew up in southern Ohio. The corn pone which her relatives all passed along is made with course corn meal, scalding water, baking soda, and salt. It is baked, covered, in a deep container at decreasing temperatures (from 400 down to 250) over the course of four hours. It comes out caramel colored and with a consistancy between corn bread and corn pudding. Moist, but not wet. We spend time at every gathering discussing the success, or lack thereof, of our most recent 'pone'.

Cheryl Dannenbring 319 days ago

Cornbread vs cornpone

I grew up in rural West Virginia and my grandmother made both.
Cornbread was a lighter color, granular and more of a sourdough taste.
Cornpone was softer, deep rich yellow and sweetened with sorgum molasses.

Tony Layne more than 1 year ago

Corn bread

Corn bread is similar to a bread made in the north of the city of Trabzon in Turkey.
http://friv.party/

friv more than 1 year ago

Corn Pone

Augustus Finch Shirts, in his 1901 "History of the Formation, Settlement and Development of Hamilton County, Indiana, 1818 to the Close of the Civil War" pp. 296 - 298, has a few paragraphs about corn pone, how it was cooked and ingredients compared to corn bread. Shirts indicates that corn pone was well known circa 1830.

John Galt more than 1 year ago

Pone of cornbread

My parents were born & raised in the 1920s in north Georgia and they always used the term “a pone of cornbread”. It was made with cornmeal, a little flour, baking soda, salt, an egg, buttermilk and a little shortening or oil. I’ve eaten this my whole life.

Deborah more than 2 years ago

Like grandma used to make. :)

Your recipe sounds a lot like what my grandma used to make in West Virginia. :)

Tony Layne more than 1 year ago

Pone of Cornbread

Hello! I am from southern WV and we called it a "pone of cornbread." My granny made "Hot Water Bread," which was individual pones made with cornmeal, salt, and boiling water only. If you weren't careful, you blistered your hands shaping the pones. They were baked in a pan that had been generously greased with bacon grease, with more grease spooned over the pones before baking. We split them fresh out of the oven and slathered them with homemade butter. Granny always served Hot Water Bread with pinto beans, but it was great as a snack, too.

Lisa Hatfield 339 days ago

THAT is "corn pone"

The fact that it didn't have anything in it to make it rise is the fundamental difference between 'pone' and 'bread'.

Jack 260 days ago

Cone pone origins

Corn pone is a variation of fungi which is a corn bread or pudding brought from Africa by the slaves.

Aline more than 3 years ago

Corn in Africa??

You sure about that? Ain't never heard about no African Corn!

Aaron Ververs more than 2 years ago

cornbread

I believe it was the Portuguese who brought maize to Africia and a type of bread was made called mealie bread( it was boiled)

Tre 286 days ago

Pone predates civil war

Corn pone pre dates the civil war at least by several years. Frederic Law Olmstead mentions it in his series of writings published during the 1850s

James Hayes more than 3 years ago

CORN PONE !!!!

LOVELY!!!!

STEVE DANSIH more than 3 years ago

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