Corn pone is a Southern favourite, much like cornbread stuffing and cornbread muffins. It’s cooked in a cast-iron skillet, which gives it an absolutely divine texture—browned and crispy where the corn pone touches the skillet, with a tender crumb in the middle. While traditional corn pone is often made with bacon drippings, I swap in vegan butter with delicious results! Enjoy friends! If you make this corn pone recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cornmeal – I like using yellow cornmeal for its sunny colour. All-purpose flour – To make gluten-free corn pone, swap in your favourite gluten-free all-purpose flour blend. Sugar Baking powder – This gives the corn pone its fluffy texture. Salt Plant-based milk – Any kind you like as long as it’s unflavoured and unsweetened. My easy homemade cashew milk would be a great choice. Coconut milk – Use full-fat coconut milk. Vegan butter – I like to use my homemade vegan butter, but store-bought is also fine.
Try it with Southern favourites like baked vegan mac and cheese or coleslaw. It’s also delicious with comfort foods like sweet potato and black bean chili or vegan pumpkin chili. Or, showcase it at your holiday meal next to traditional favourites like vegan turkey, garlic mashed potatoes, and balsamic roasted vegetables.
