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Golden-brown Southern pone cornbread flipped onto a white plate, showing its crispy edges. The cornbread sits on a quilted oven mitt, with a rustic kitchen background featuring a knife block and labeled jars of cornmeal and flour.

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.