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Corn pone is a dish, related to corn bread, made of corn meal or hominy, baked or fried in butter, margarine, lard or bacon grease. Corn pone has been a staple of the Southern U.S. cuisine, and has been discussed by many American writers, including Mark Twain. Typically corn pone is formed in two to three inch oval shapes and features a crunchy and/or chewy texture. Many recipes can be found online.
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