Welcome to The Ferguson Recipes: Corn Pone

The Ferguson Recipes

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Corn Pone
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Corn Pone

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Step back in time with this authentic Corn Pone recipe dating from 1961, a true Southern staple that highlights the beautiful simplicity of cornmeal cookery. This humble yet satisfying bread features minimal ingredients and maximum flavor, creating flat oval cakes with crispy exteriors and tender insides. An excellent historical recipe that connects modern cooks with traditional Native American and Southern food traditions.

*Some images, especially those that DON'T look like they were taken by a poorly trained monkey, are AI generated and not the result of our minimal culinary and photographic skills.

Ingredients

2 cups corn meal
1/2 tsp. salt
1/4 tsp. baking soda
1 Tbsp. melted shortening (or butter?)
1-1/2 cups boiling water

Directions

Mix ingredients and form into "pones".**
Bake at 425° for 25 minutes.

**pone /pōn/ noun: unleavened cornbread in the form of flat oval cakes or loaves, originally as prepared with water by North American Indians and cooked in hot ashes. "she used to come into town weekly to sell her pone"

Servings

Makes about 8-10 pones. Serves 4-5 people

Nutrition Facts

Nutrition Per Serving (2 pones) - Calories: 190; Total Fat: 3g (Saturated Fat: 0.5g); Cholesterol: 0mg; Sodium: 310mg; Total Carbohydrates: 38g (Dietary Fiber: 4g, Sugars: 0g); Protein: 4g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.

💬 Uncle Dave says... This came from a handwritten recipe in Aunt Gussie's recipe index file. From Flora Shelton, it is dated Sept. 18, 1961.

🧑‍🍳 The Cook: Dave Ferguson 🔑 Keywords: corn meal, bread
🗂️ Categories: 🍞 Bread
📚 Cookbooks: The Gussie Files, The TFR Cookbook
Recipe #1209 was added on January 30, 2022 and last updated on March 29, 2025.

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