Corn Pone
Prep Time
5 minutes
Cook time
6-7 minutes
Total time
11-12 minutes
Ingredients
- 1 cup medium or fine stone-ground cornmeal
- ¾ teaspoon kosher salt
- ¼ cup canola oil (original recipe used bacon fat)
Instructions
- Place 1 cup medium or fine stone-ground cornmeal and salt in a medium bowl and whisk to combine. Add ½ cup hot water and stir until a soft, thick dough forms. Shape the dough into a disk that holds an indentation when pressed with a finger. If too dry, add another ¼ cup hot water. Cover with a kitchen towel and let rest for 10 minutes.
- Divide the dough into 4 (¼-cup) portions (about 2 ounces each). Form each into a 4-inch-wide, ¼-inch-thick patty. Place on a plate.
- Heat ¼ cup bacon grease or vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. Add the patties and cook until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until the second side is browned, 2–3 minutes more. Meanwhile, line the plate with paper towels.
- Transfer the corn pones with a flat spatula or slotted spoon to the plate to cool and absorb excess oil.
Adapted from: The Kitchn
Nutrition per serving (4 servings)
Calories 260 • Total Fat 15g • Saturated Fat 1g • Sodium 375mg • Total Carbohydrates 30g • Dietary Fiber 4g • Added Sugars 0g • Protein 3g
Dietitian’s Note
Pair this southern side dish with a vegetable like, braised collard greens, and a lean protein to complete your balanced meal. Using canola oil instead of the original bacon grease reduces the saturated fat content.
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Nutrition per serving (4 servings)
Calories 260 • Total Fat 15g • Saturated Fat 1g • Sodium 375mg • Total Carbohydrates 30g • Dietary Fiber 4g • Added Sugars 0g • Protein 3g
Dietitian’s Note
Pair this southern side dish with a vegetable like, braised collard greens, and a lean protein to complete your balanced meal. Using canola oil instead of bacon grease will help to reduce the saturated fat in the dish.
