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Southern Corn Pone Bread is a staple in my kitchen, bringing a taste of the South to any meal. This simple yet flavorful bread is perfect for soaking up gravy or enjoying with a pat of butter. With just a few ingredients and minimal effort, you can whip up a batch that’s crispy on the outside and tender inside. Let’s get baking!
Southern Corn Pone Bread Recipe
Ingredients:
- 2 cups cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 2 cups buttermilk
- 2 tbsp vegetable oil
Instructions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine cornmeal, salt, and baking soda.
- Add buttermilk and vegetable oil to the dry ingredients and mix well.
- Heat a cast iron skillet in the oven for about 5 minutes.
- Pour the batter into the hot skillet and bake for 20-25 minutes until golden brown.
- Remove from oven and let it cool slightly before serving.
What You Will Need
What you will need to make southern corn pone bread
Cornmeal: Provides the essential base, giving the bread its distinct texture and flavor, making it authentically Southern.
Baking soda: Acts as a leavening agent, helping the bread rise and achieve a light, airy texture.
Buttermilk: Adds moisture and a slight tang, enhancing the overall flavor and tenderness of the bread.
Vegetable oil: Contributes to the bread's moistness and helps create a crispy, golden crust.
Tools and Instruments Required
What tools/instruments will be needed to make Southern Corn Pone Bread Recipe
- Mixing bowl: Essential for combining cornmeal, salt, baking soda, buttermilk, and vegetable oil into a smooth batter.
- Cast iron skillet: Provides even heat distribution, creating a crispy crust and tender interior for the bread.
- Oven: Necessary for baking the batter at a consistent temperature, ensuring the bread cooks evenly.
- Measuring cups: Ensures precise measurement of ingredients, crucial for the right texture and flavor.
Southern Corn Pone Bread Recipe
Equipment
- Mixing bowl
- Cast Iron Skillet
- Oven
Ingredients:
Main Ingredients
- 2 cups Cornmeal
- 1 tsp Salt
- 1 tsp Baking soda
- 2 cups Buttermilk
- 2 tbsp Vegetable oil
Instructions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine cornmeal, salt, and baking soda.
- Add buttermilk and vegetable oil to the dry ingredients and mix well.
- Heat a cast iron skillet in the oven for about 5 minutes.
- Pour the batter into the hot skillet and bake for 20-25 minutes until golden brown.
- Remove from oven and let it cool slightly before serving.
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the skillet but don't bake.
- Cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake when ready to serve.
Freezing Instructions
- Let the baked bread cool completely.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Using buttermilk in this recipe not only adds a tangy flavor but also helps the cornmeal rise better, making the bread fluffier.
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