The Secret to Perfect Southern Pone Cornbread

Now, I don’t like to start family debates, but we gotta talk about cornbread—specifically, a good old-fashioned pone of cornbread. Some folks call any cornbread a pone, but if you grew up in the South, you know a true pone is baked in a dish, golden brown, and free from sugar. No fluffy, cake-like cornbread here—just hearty, crispy-edged perfection.

If your granny made pone cornbread, you already know the kitchen smelled like pure magic. A hot oven, sizzling bacon grease, and that golden crust that shatters just right when you slice into it—now that’s a pone of cornbread done right. And if she was like many Southern cooks, she probably baked it in a CorningWare Blue Cornflower dish, just like the one in your mama’s or grandma’s kitchen. That dish has seen more pones of cornbread than we can count!

Ingredients

For a small pone of cornbread, here’s what you’ll need:

• 1 1/2 cups self-rising yellow cornmeal (White Lily is a great choice!)
• 1 tablespoon self-rising flour (helps give it a slight lift)
• 1 egg
• 1/2 to 1 cup whole milk or buttermilk (start with 1/2 cup and add more as needed)
• 1 1/2 tablespoons bacon grease (or your preferred fat—lard, butter, or oil will work too!)

Instructions

1. Preheat your oven to 400°F. Place a CorningWare Blue Cornflower baking dish in the oven to warm up while you prepare the batter. This helps create a crispier crust.
2. Mix up your batter. In a large bowl, combine the cornmeal, flour, and egg. Slowly add the milk or buttermilk, stirring until the batter is slightly thinner than pancake batter—smooth but not runny.
3. Melt the bacon grease. Once your baking dish is hot, carefully remove it from the oven and add the bacon grease. Let it melt completely, then pour a small amount into your batter for extra flavor.
4. Pour and bake. Swirl the remaining grease around the dish to coat it, then pour in your batter. Return the dish to the oven and bake for 15-18 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Flip and serve. For the crispiest edges, turn the pone of cornbread out onto a plate immediately after baking. Serve warm with butter, honey, or alongside a big pot of beans.

Southern Cooking Tips & Variations

• For extra crunch: Let the baking dish heat up with the bacon grease before pouring in the batter. That’s how you get that golden, crispy crust.
• No bacon grease? You can use butter, vegetable oil, or lard, but bacon grease adds that classic Southern flavor.
• Want a little kick? Toss in a pinch of cayenne or some diced jalapeños for a spicy pone.
• Sweeter pone? While this recipe sticks to the traditional savory route, you can add a tablespoon of sugar if that’s how your mama made it.
• Need it dairy-free? Swap the milk for unsweetened almond milk or even water—it’ll still turn out great.

What to Serve with Pone Cornbread

A true pone of cornbread is the perfect companion to just about any Southern meal. Here are a few classic pairings:

• A steaming bowl of pinto beans with ham hocks
• Collard greens cooked low and slow with a little bacon
• A big bowl of chili on a chilly night
• Fried catfish or smothered pork chops for a true Southern feast

The Verdict: Is This How Your Granny Made Pone Cornbread?

This baked pone cornbread is pure comfort—simple, golden, and packed with flavor. And let’s be real, there’s nothing better than breaking off a crispy edge and slathering it with butter.

So, what’s the verdict? Did I do your granny’s pone justice, or do we need to have a friendly kitchen debate? And do you still have one of those trusty CorningWare Blue Cornflower dishes in your kitchen? Drop your favorite cornbread memories in the comments—I’d love to hear how y’all grew up eating it!

Southern Pone Cornbread

A traditional Southern pone cornbread recipe baked in a CorningWare Blue Cornflower dish for the perfect golden crust and crispy edges. Made with self-rising cornmeal, buttermilk, and bacon grease, this cornbread is simple, delicious, and packed with authentic Southern flavor.

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Ingredients

  

• 1 1/2 cups self-rising yellow cornmeal
• 1 tablespoon self-rising flour
• 1 egg
• 1/2 to 1 cup whole milk or buttermilk
• 1 1/2 tablespoons bacon grease

Instructions

 

• Preheat oven to 400°F and place a CorningWare Blue Cornflower baking dish inside to heat up.
• In a bowl, mix cornmeal, flour, egg, and milk until smooth.
• Remove baking dish, melt bacon grease inside, and pour a small amount into the batter.
• Swirl remaining grease around dish, pour in batter, and bake for 15-18 minutes.
• Flip onto a plate for extra crispy edges and serve warm.

Notes

For a dairy-free version, use almond milk or water instead of buttermilk.

If you don’t have bacon grease, substitute with butter or vegetable oil.

Let the baking dish heat up before pouring in the batter for the crispiest crust.