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Virginia Corn Pones

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Virginia Corn Pones are a traditional Southern side dish that celebrates the simple, robust flavor of stone-ground cornmeal. Unlike standard cornbread, these are shaped into individual oblong patties, often called "pones," resulting in a distinct texture with a crunchy, caramelized crust and a soft, moist interior. The addition of buttermilk provides a subtle tang that balances the natural sweetness of the corn, while melted shortening ensures a rich mouthfeel. These pones are perfect for soaking up the juices of barbecue, chili, or stew, making them an ideal companion for hearty comfort foods. They are easy to prepare with pantry staples and offer a nostalgic, home-style taste that pairs beautifully with both savory mains and sweet jams.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 780.6
Dietary: Gluten-free, Vegetarian
Description
Virginia Corn Pones are a traditional Southern side dish that celebrates the simple, robust flavor of stone-ground cornmeal. Unlike standard cornbread, these are shaped into individual oblong patties, often called "pones," resulting in a distinct texture with a crunchy, caramelized crust and a soft, moist interior. The addition of buttermilk provides a subtle tang that balances the natural sweetness of the corn, while melted shortening ensures a rich mouthfeel. These pones are perfect for soaking up the juices of barbecue, chili, or stew, making them an ideal companion for hearty comfort foods. They are easy to prepare with pantry staples and offer a nostalgic, home-style taste that pairs beautifully with both savory mains and sweet jams.
Ingredients
  • 3 cup Cornmeal
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 3 tablespoon Shortening, melted
  • 1 cup Buttermilk
  • 2 tablespoon Buttermilk
  • 1 cup Water
  • 2 tablespoon Water
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (230ðC).
  2. 2
    In a large bowl, whisk together the cornmeal, baking powder, baking soda, sugar, and salt.
  3. 3
    Stir in the melted shortening, buttermilk, and water until just combined; do not overmix.
  4. 4
    Lightly grease a baking sheet.
  5. 5
    Scoop 1/3 cup of batter for each patty and shape into oblong patties on the prepared baking sheet.
  6. 6
    Bake for 10 minutes, or until the bottoms are lightly browned and crisp.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 780.6kcal
% Daily Value *
Total Fat 19.0g30%
Saturated Fat 5.8g29%
Cholesterol 1.2mg1%
Sodium 5114.8mg214%
Total Carbohydrate 140.5g47%
Dietary Fiber 13.1g53%
Sugars 9.5g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm alongside chili, barbecue, or soup for dipping.

For a richer flavor, you can substitute half the water with additional buttermilk.

If you prefer a sweeter corn pone, increase the sugar to 2 tablespoons.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat in a toaster oven to restore crispness.

Keywords: corn pone, cornmeal, buttermilk, southern, side dish, baked, rustic, vegetarian, traditional, comfort food, shortening, virginia, bread, grain, easy, barbecue side, cornbread, homestyle
Read it online: https://www.chefs-mate.com/recipe/virginia-corn-pones/