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Kentucky Corn Pone

A baked cornmeal loaf made with cooked corn mush, water, cornmeal, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Kentucky Corn Pone

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Combine the cooked mush and cold water in a large bowl.

  2. Add the cornmeal and salt, stirring well to combine.

  3. Let the mixture rise until it begins to foam on top.

Bake

  1. Pour the mixture into a baking dish and bake in a hot oven at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cornmeal
Forms the bulk of the batter, giving the pone its body and corn flavor.
Cooked mush
Adds moisture and softness to the batter.

The step that matters

Bake until golden brown. Browning on the surface comes from heat-driven reactions between sugars and proteins, which add flavor and a crust. Pulling the pone too early can leave the center wet and dense, since the cornmeal needs enough heat to set fully.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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