Pan Fried Corn Pone my version
Everyone in the South, Central areas of America, and various other places, have their version. The origin is from Native Americans. They originally made thick batters and formed it in their hands. Then they would deep fry in animal fat, steam in green corn husk, or boil them. Some even cooked them dry and hard for trips to take and eat. There is many versions of this some use hot water mixed with the dough, buttermilk, milk, or any numerous ways and ingredients. This is why I call this my version. I have 3 options in the method of cooking this one is nonstick spray, fry in oil, and a very large diameter cake. I just hope if you give it a try that you enjoy!! I am very thankful for the Native American People for their contributions that they hardly get credit for. They even invented popcorn!!!
Pan Fried Corn Pone my version
Everyone in the South, Central areas of America, and various other places, have their version. The origin is from Native Americans. They originally made thick batters and formed it in their hands. Then they would deep fry in animal fat, steam in green corn husk, or boil them. Some even cooked them dry and hard for trips to take and eat. There is many versions of this some use hot water mixed with the dough, buttermilk, milk, or any numerous ways and ingredients. This is why I call this my version. I have 3 options in the method of cooking this one is nonstick spray, fry in oil, and a very large diameter cake. I just hope if you give it a try that you enjoy!! I am very thankful for the Native American People for their contributions that they hardly get credit for. They even invented popcorn!!!
Open in Cookpad AppSteps
- 1
Heat a cast iron skillet and spray with nonstick spray.
- 2
Mix the batter and add the corn.
- 3
Mix very well no lumps. If it's too runny add a little cornbread mix. You want this like waffle or pancake batter.
- 4
Add to the skillet about a dessert spoon size
- 5
Let cook till craters form
- 6
Flip them then and cook 2-3 minutes on second side.
- 7
Move to a paper towel
- 8
OK the fry in oil method add oil to the skillet and fry in oil. Yes this does actually change the texture and flavor of the corn pone.
- 9
OK the last method. Have a big spatula, and have the skillet hot and a good fitting lid and a half teaspoon of water. Pour out the remaining batter on the hot skillet.
- 10
Add the lid and add the water under the lid and close for 1-1/2 minutes turn down the heat. This will toughen up and form a slight skin to make this a bit easier to flip without splatter or falling apart.
- 11
Take lid off and flip this bad boy, then turn up heat and cook 3 minutes. Turn once or twice more looking for any raw batter if none then it is finished.
- 12
Serve I hope you enjoy!!!
Cooksnaps
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