Cornpone

Cornpone is a type of cornbread made primarily from cornmeal and water or milk, and is a staple of Southern United States cuisine. Unlike other forms of cornbread, cornpone is typically made without sugar and is often cooked in a cast iron skillet or on a griddle.

History

Cornpone has its origins in the Native American culinary traditions, where corn was a fundamental ingredient. The term "pone" is derived from the Algonquian word "apan," meaning "baked." Early settlers in the Southern United States adopted and adapted these recipes, leading to the creation of cornpone as it is known today.

Ingredients and Preparation

The basic ingredients for cornpone include:

• Cornmeal
• Water or milk
• Salt

Optional ingredients may include:

• Bacon drippings or lard
• Baking powder (for a lighter texture)

To prepare cornpone, the cornmeal is mixed with water or milk and salt to form a thick batter. This batter is then shaped into small, round cakes and cooked in a hot, greased skillet or on a griddle until golden brown on both sides.

Cultural Significance

Cornpone is more than just a food item; it holds cultural significance in the Southern United States. It is often associated with soul food and is a common accompaniment to dishes such as collard greens, fried chicken, and barbecue. Cornpone is also a symbol of Southern hospitality and tradition.

Variations

There are several variations of cornpone, including:

• Hot water cornpone: Made with boiling water, resulting in a denser texture.
• Cracklin' cornpone: Includes pieces of pork cracklings for added flavor and texture.
• Sweet cornpone: A less traditional version that includes sugar or molasses.

Related Pages

• Cornbread
• Southern United States cuisine
• Soul food
• Native American cuisine
• Cast iron cookware