Please forgive me if the definition of corn pawn is a little vague. In some parts of the South, it is considered a richer cornbread that is baked in a cast iron skillet and served in wedges, similar to the classic cornbread recipe. In other regions, corn pawn is a thick, chewy, crispy circular bread with a lacy golden edge.
It’s the latter that we’re offering here. Learn how to make corn pone and enjoy it the next time you’re thinking of making soup, pot licker, or bread to dip your beans in.
What is Corn Pawn?
Corn pone as we know it today originates from an American Indian bread recipe. In fact, the name “pawn” is thought to derive from the word for bread in several indigenous languages.
Europeans probably took those bread recipes and made something similar to corn bread we know today. One fork became cornbread, famous for its fluffy texture. The other remained similar to the quick-cooked pawns that would have been served centuries ago.
Cornpone vs. Cornbread
Cornbread, as most Southerners know it today, is made with cornmeal, flour, buttermilk, salt, and eggs. (Sugar is a story for another day.) The ingredient list for corn pone is short: all you need for corn pone is cornmeal, salt, boiling water, and butter. See why it has stood the test of time as a go-to staple in Southern kitchens in times of scarcity and abundance.
Cornbread is usually baked in a skillet or baking dish and sliced into squares or wedges. Scoop the corn pawns into shapes from thick dough and fry them in a pan until brown. The final baking will make the bread soft and crispy at the edges.
corn pone ingredients
Chances are you already have the ingredients for corn pone in your well-stocked pantry. Here’s what you need:
- Yellow cornmeal: If you want, you can also splurge on some delicious, high-quality cornmeal. However, your average supermarket brand will also work. Fresh is ideal as the flavor really shines through.
- Kosher salt: No sugar here. Corn pone is flavorful, but if you prefer sweet cornbread, serve it with syrup or jam. Or add sugar. I won’t tell you.
- Boil tap water: The hot water will hold the dough together and soften the cornmeal. Now, boil the water to make it hot enough.
- Unsalted butter: Stir the melted butter into the dough. The rest will be used to fry the patties.
- Salted butter: For serving.
How to make corn pone
Corn pone requires a little more effort than cornbread, so you’ll need to be near the stove. But the entire batch he made in 20 minutes, which is faster than any bread recipe we know. Here is an overview of the process. (See the complete recipe below.)
- Make a batter. First, mix cornmeal and salt. Then add boiling water and melted butter and stir until a thick dough forms.
- scoop the dough Divide into 6 mountains. Gently pat the dough and shape it into a thick circle.
- fry Add melted butter to a frying pan and fry until both sides are crispy and lightly browned.
- bake Bake in a warm oven until golden brown. Serve with butter or other toppings of your choice.
Tips for making the best corn pawn
With a recipe this simple, there’s not much you don’t know, but here are some tips from our test kitchen.
- Run the shortcut. In a medium saucepan, bring water and butter to a boil. Add cornmeal and salt, remove from heat, and stir constantly until a loose dough forms. After that, proceed to the recipe.
- First, shape it and then fry it. Rather than putting a round object in a pot and cooking while adjusting its shape, shape it first. Then add them to the hot pan. This will even out the cooking time and ensure that nothing is left under- or overcooked.
How to store corn pone
Leftover corn pawn can be stored in an airtight container in the refrigerator for up to 3 days. First, wrap each piece tightly in plastic wrap. If you want to warm up the bread, you can reheat it in the microwave or oven. If it’s dry, cover with a damp paper towel and reheat.
How to eat corn pone
I’ll leave this problem to you. Just as people debate whether cornbread should have sugar or not, the choice of how to serve corn pone can be just as personal.
If you want to eat it as a breakfast or dessert-like bread, serve it with honey, butter, and maple syrup. But like any bread side, these are great at home alongside collard greens, black-eyed peas, or hopped johns.