The Ferguson Recipes
| 1209 - Corn Pone |
| 1210 - Spicy Pumpkin-Nut Bread |
| 1211 - Bishop's Bread (I Am This Using to Test Stuff) |
| 1212 - Egg-Stuffed Buns |
| 1213 - Mrs. Louis Goddard's Cherry Bread |
| 1214 - Swedish Rye Bread |
| 1215 - Maple Nut Coffee Buns |
| 1216 - Mrs. Collins' Kansas City Potato Rolls |
| 1217 - Spoon Bread - Another One |
| 1218 - Cheese Bread |
| 1219 - Ritz Mock Apple Pie (No Apples Needed) |
| 1220 - Flour, Sifted vs. Sifted Flour |
| 1221 - Creamy Dill Pickle Soup (Zupa Ogรณrkowa) |
| 1222 - Corn Meal Biscuits |
| 1223 - Brioche (pronounced BREE-osh) |
| 1224 - Bohemian Kolache |
| 1225 - Orange Brazil Nut Bread |
| 1226 - Perfect Light and Fluffy Pancakes |
| 1227 - Flora's Spoon Bread |
| 1228 - Maple Bran Loaf |
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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.
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
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 425ยฐ for 25 minutes.
**pone /pลn/ 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"
Bake at 425ยฐ for 25 minutes.
**pone /pลn/ 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.
๐ฌ 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.
๐งโ๐ณ The Cook:
Dave Ferguson
๐ Keywords:
corn meal,
bread
๐๏ธ Categories: ๐ Bread
๐ Cookbooks: The Gussie Files, The TFR Cookbook
Recipe #1209 was added on January 30, 2022 and last updated on March 29, 2025.
๐๏ธ Categories: ๐ Bread
๐ 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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