Cultured Palate: Dishes from the American Southeast
| May 2, 2018
6. Corn Pone
The origin of corn pone is much debated – for some, it’s almost identical to cornbread, while for others, the two are completely different entities. Corn pone, unlike cornbread, was a staple for soldiers during the Civil War made with cornmeal, water, and salt. It could be cooked in a cast iron skillet over any fire. Although modern corn pone can be made with more indulgent ingredients like milk or butter, the original recipe was simple and made do with the ingredients the chef happened to have on hand.
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