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Corn Pone is a very popular breakfast entree in the southern United States, as its very simple to prepare, it only requires a few common ingredients, and its tasty and very filling. There are endless variations to corn pone, as it's a versatile dish, extremily flexible, and a dish that every member of the family will enjoy. Special
tools: George Foreman grill; cast iron frying pan can be used 2
cups cornmeal, yellow or white Combine together the cornmeal, salt and baking powder. Add the bacon drippings or lard and the milk. Stir well. Add additional milk, if needed, as the mixture should be the consistansy of pancake batter. Cooking corn pone on a George Foreman grill couldn't be simpler... Install the griddle attachment, level the grill, apply a little vegetable oil or lard to the griddle surface, and bring unit up to operating temperature, on the high setting. Place two, half-cup servings of batter on griddle surface and close the lid of the grill. Cook about 5 minutes, and your corn pone pancake should be golden brown on both sides. Remove from griddle, butter, and enjoy.
Photo: Corn pone, served the way I like it, with two fried eggs on top, and a couple of maple-cured sausage links on the side. The corn pone pancake awaits sausage gravy that I'm about to place on it; I wanted to keep it bare for the photo so you can see what a finished corn pone pancake looks like. If you're using a frying pan, add small amount of oil or lard to frying pan or griddle, to grease it. Heat over medium-high. When pan reaches operating temperature, pour batter onto surface; the idea is to make 4 corn pone pancakes; a griddle will allow you to cook all 4 pancakes at the same time, which can save a lot of time. Cook until golden brown; about 5 minutes, flip over once and cook other side until both sides are golden brown. Total cooking time should be about 8 minutes. Serve immediately. Garnish your corn pone with butter, maple syrup or jelly. I like to butter my corn pone and place a fried egg on top of the pancake, and to have a couple of links of maple-cured sausage on the side. If you're nostalgic for the "good 'ol days," and you want to eat corn pone the way the old timers did, substitute water for the milk. American Indians used to simply add water to corn meal, form it into small rolls, wrap them in corn husks, and bake them for 30 to 45 minutes at a temperature of around 350 degrees. I've never tried it, but the idea intrigues me, and some day, I'll probably give it a try. In addition to making an excellent breakfast dish, corn pone works well in a stew, in place of dumplings, and corn pone is delicious covered with sausage gravy, in the style of biscuits and gravy. Anyway you serve them, corn pone makes a delicious, southern style side dish to almost any meal.
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