2 cups fine grind white corn meal
1 tsp salt
1 ½ cups cold water (or enough to make a batter that can be spooned similar to pancake batter)
4 tblsp vegetable or canola oil
A note about the corn meal. You really need some fine ground white corn meal to make good corn pone. It’s not very easy to find outside of the South and in some of the more “metro†areas of the South it’s hard to find now. I can’t find it at all here in north Georgia, so I just make sure to get a couple of bags whenever I go back down to south Georgia. It’s very different from the standard yellow corn meal.
Preheat the oven to 475. Pour the vegetable or canola oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.
When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour.
Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot fat on top of the batter.
Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges.