Corn pone, Tennessee-style from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RachaelN on January 25, 2024

    1. This is not classic corn pone, which is more like a corncake. 2. She lifted this recipe almost exactly (changed the wording a little, but not the ingredients) from Laurel's Kitchen (1976). 3. This was so, so, so dry. The beans need moisture and the cornbread topping, as written is in desperate need of more butter and more buttermilk. 4. This gets a 1/10 from me.

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