Corn Pone
This vegan corn pone recipe is crispy on the outside, tender on the inside, and absolutely delicious all the way through! If you like cornbread, you’ll love this version!
Corn pone is a Southern favourite, much like cornbread stuffing and cornbread muffins. It’s cooked in a cast-iron skillet, which gives it an absolutely divine texture—browned and crispy where the corn pone touches the skillet, with a tender crumb in the middle. While traditional corn pone is often made with bacon drippings, I swap in vegan butter with delicious results!
Why You’ll Love This Corn Pone Recipe
- Simple one-bowl recipe. The batter is an absolute breeze—just mix the dry ingredients, add the wet ingredients, and you’re ready to bake.
- Delicious flavour. Corn pone is subtly sweet and the taste of corn comes through in every bite!
- Crispy edges and soft center. The cast-iron skillet allows for the perfect balance of crispy edges and a tender crumb in the middle.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cornmeal – I like using yellow cornmeal for its sunny colour.
- All-purpose flour – To make gluten-free corn pone, swap in your favourite gluten-free all-purpose flour blend.
- Sugar
- Baking powder – This gives the corn pone its fluffy texture.
- Salt
- Plant-based milk – Any kind you like as long as it’s unflavoured and unsweetened. My easy homemade cashew milk would be a great choice.
- Coconut milk – Use full-fat coconut milk.
- Vegan butter – I like to use my homemade vegan butter, but store-bought is also fine.
How to Make Corn Pone
- Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Add the wet ingredients. Stir the two milks and 1 tablespoon of melted vegan butter into the dry ingredients; let rest for 15 minutes.
- Preheat your skillet. Place a cast iron skillet into a 375ºF oven for 5 to 10 minutes to preheat. Once hot, grease the skillet with the remaining melted vegan butter.
- Bake. Pour the batter into the skillet and bake for 20 to 25 minutes, or until the top is golden and the edges are browned.
- Finish. Slice and serve with additional butter.
Tips for Success
- Mix just until combined. Stir the wet and dry ingredients until just combined. Overmixing can lead to a tough texture, which is not ideal for corn pone.
- Let the batter rest. This is super important! Allow the batter to rest before baking. The rest time helps the cornmeal absorb the liquids, leading to a more cohesive and tender corn pone.
- Don’t skip preheating the skillet. A preheated cast-iron skillet is what creates those beautifully crispy edges! It also helps the batter cook evenly.
What to Serve With Corn Pone
Anything you’d serve with cornbread is great with corn pone too!
- Try it with Southern favourites like baked vegan mac and cheese or coleslaw.
- It’s also delicious with comfort foods like sweet potato and black bean chili or vegan pumpkin chili.
- Or, showcase it at your holiday meal next to traditional favourites like vegan turkey, garlic mashed potatoes, and balsamic roasted vegetables.
How to Store Leftovers
- Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freezer: Corn pone can be frozen for up to 3 months tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
More Vegan Southern Food Recipes
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Corn Pone
Ingredients
- 1 ⅔ cups cornmeal, 250g
- 2 tablespoons all-purpose flour, or gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk, 230ml
- ½ cup canned coconut milk, full-fat
- 4 tablespoons melted vegan butter, divided
Instructions
- Preheat your oven to 375°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Pour plant-based milk, coconut milk, and 1 tablespoon melted vegan butter to the dry ingredients, stirring until just combined. The mixture will be a bit runny; let it rest for 15 minutes.
- Place a cast iron skillet in the preheated oven for about 5-10 minutes. Then grease it with remaining 3 tablespoons of melted vegan butter.
- Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are nicely browned .
- Serve immediately with additional vegan butter.
Notes
- Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freezer: Corn pone can be frozen for up to 3 months, tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
