Get a group of food folks together, put a drink in their hands and gather around a grill on the first cool night of the summer. You know the talk will end up about food, and as this is the South, about our grandmothers food. You cant hotly dispute whose grandmother was the best cook — how can we compare what we never tasted? — but everyone proudly represents their own grandma.
In this discussion, my friend Leigh talked about her grandmothers corn pone. Soon it was clear that she wasnt talking about corn sticks, which is what I think of as corn pones, but about a skillet of cornbread.
So we pulled other folks in. My friend Michael said we were both wrong, that corn pone is (he struggled to explain it, but this is what he meant) spoon bread.
Mel said the same thing I said — its the shape that matters. Corn pones are cooked in the iron trays and shaped like an ear of corn.
CA editor Mark Russell went right for corn pudding, saw the look on my face and said no, no — its more like a hoe cake. When I said no, he told us the history of hoe cakes, though. Good save.
Jacinthia Jones surprised me by not agreeing with me. I was convinced her Southern upbringing wouldve resulted in the same word.
So: What is corn pone? Is it the stick I say it is? Is it interchangeable with cornbread? Is it fried cornbread? A different recipe from cornbread, one that doesnt include eggs or milk and more like Indian maize bread? Unsophisticated humor? You can get Google s or references to support any of those.
But I want to know what it meant in your family, if you even used the term at all. Email me.
Big shout-out to Melissa Cookston, who was last week inducted into the 2017 class of the Barbecue Hall of Fame during the World Series of Barbecue in Kansas City, Kansas.
Cookston, who lives in Hernando and this year won her fifth first place in the Whole Hog division at Memphis in May World Championship Barbecue Cooking Contest, is billed as the “winningest woman in barbecue.” Shes also taken home the grand prize at Memphis in May twice.
This year she won first with a hybrid hog she bred specifically for the competition. Shes also the author of two cookbooks, the owner of Steak by Melissa in Southaven, and three locations of Memphis BBQ Company, including one in Horn Lake.
The term “pone” most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A “corn pone” is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.
CA Lunch Bunch
Sign up now to join us Sept. 22 at Brother Junipers, 3519 Walker, for our Friday lunch group. The nice folks there are staying open late for us and big bonus — no waiting in line! Instead of meeting at noon, lunch will start at 12:15 p.m. and the whole menu will be available to us. Go to calunchbunch.commercialappeal.com and reserve your spot. Just go to the website and get a ticket; you dont pay for it, but it keeps the count for us. Space is limited, so reserve soon.
Yes, I said crayfish. Thats what they call them in Sweden and on Friday, Ikea is celebrating its fall festival with a bunch of crayfish and all the nice Swedish sides like lox, cucumber salad plus cheeses, meatballs, desserts and so on. Tickets are $18.99 for adults and $4.99 for kids 12 and younger; Ikea Family members pay $14.99 and $2.99. The buffet is 5-8 p.m.
Recipe of the week
I wouldnt dare try to give you a recipe for corn pone, but heres a gussied-up spoonbread that sounds mighty tasty.
Contact Jennifer Biggs at 901-529-5223 or [email protected]. Friend her on Facebook at facebook.com/jennifer.biggs.100 and follow her on Instagram and Twitter @jenniferbiggs1.
Mistakes Everyone Makes When Making Cornbread
FAQ
What is the difference between cornbread and corn pone?
What is pone in Southern slang?
What is corn pone definition?
Why do people call cornbread Pone?
The word “pone” comes from the Native American word “apan” and is used to describe a type of bread. As such, some believe that the name “pone” for cornbread is a nod to Native American cuisine. Others believe it’s a variation of “pone cake,” a term that refers to a type of flatbread common in English and Scottish cuisine.
Is corn pone a bread?
But have you ever tried corn pone? Although corn pone shares a lot of similarities to these other breads, it is a simpler version, typically made from just cornmeal, water, salt, and bacon fat or other type of oil. According to the official definition on Merriam-Webster, corn pone is “cornbread often made without milk or eggs and baked or fried.”
What is the difference between Cornbread and corn pone?
Cornbread has more of a cake-like, bready texture while corn pone can best be described as a cross between a bread and a pudding. Corn pone is a simpler, no-frills version of cornbread that was usually prepared when things were tight. Whisk together corn meal, baking powder, salt, sugar, and butter in a large bowl.
What is a corn pone?
A “corn pone” is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.