Monday, June 9, 2014

Cast Iron Corn Pone Recipe

If there's one thing I love about summer, it's the onset of amazing, delicious cast iron and dutch oven recipes that always pop up this time of year. After all, summer is all about camping, and what better tools for the campfire kitchen than a sturdy cast iron skillet and trusted dutch oven.

For me, I can't seem to separate cast iron cooking from good old Southern cuisine. They seem to go together like cheese and grits, biscuits and gravy, and any other Southern saying you can think of! So when it comes to cast iron, Southern style cooking, nothing fits the bill more than delicious, moist corn pone!

Today's recipe has a little secret ingredient added. In addition to our amazing yellow corn meal, I've included our all new Freeze Dried Organic Corn. This stuff is awesome! Completely organic, GMO free, and super sweet to the taste, this corn is perfect in any recipe, but especially in corn pone. So grab your grandmother's tried and true cast iron skillet, it's time to make some Cast Iron Corn Pone!

2 cups Honeyville Yellow Corn Meal
1/2 cups Honeyville Alta Artisan Bread Flour
1 cup Sugar
1/2 tsp Salt
1 tsp Baking Powder
1/2 cup Honeyville Freeze Dried Organic Corn
1 stick Butter
2 Eggs
1 1/2 cups Milk
3 cups Water

Preheat oven to 400 degrees.

In a large mixing bowl, combine corn meal, flour, sugar, salt, baking powder, and corn.

In a smaller bowl, whisk together eggs and milk.

Over the stove top, bring 3 cups water to boil, then add butter.

Once butter is melted, add butter and milk/egg mixture to dry ingredients and mix together until a thin batter forms.

Prepare your cast iron skillet by greasing and flouring it.

Pour batter into cast iron, then bake at 400 degrees for 1 hour.

Remove, and allow to cool in the cast iron for 15-20 minutes. Slice and serve.

This is the summer time, Southern style, campfire dish you've been waiting for. The pone bakes up super moist, dense, and delicious. Not too sweet and with just the right amount of savory, you'll want more than one slice. Serve this up with any meal around the campfire, or bake it up for the perfect summer time barbecue side dish.

Summer time is all about cast iron cooking, and this is the perfect recipe to start your cast iron cooking off right.


Anonymous said...

Thanks for the recipe. I will grind the dried corn you sold me for this.

Anonymous said...

I am confused. Is the boiling water for the corn and then mixed into the recipe after it cools? Or do you really just pour it into the dry?
Sorry, because I am really am looking for a real good Southern corn bread recipe. Thanks for your help. from Kamloops, BC

In The Kitchen With Honeyville said...

You add both the boiled water/butter mixture and the milk/egg mixture to the dry ingredients still warm. Hope this helps!

Anonymous said...

Hi! I have a quick question.... If I want to use my Honeyville Dent corn (whole kernel corn) to make this recipe, do I have to do the 'lime process' to remove the hull? Or, can I just scoop the corn straight from the bag, grind it to cornmeal and proceed ahead with the recipe? Thanks for your help!!