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Make Delicious Appalachian Pone Bread This THANKSGIVING

Byamazingfoodstv


Join me in the kitchen as we explore authentic Appalachian cooking with this traditional biscuit bread recipe that’s been cherished throughout the Appalachian mountains 🏔️. This Appalachian food staple goes by many names – from pone bread to skillet bread – showcasing a rich Appalachian recipe that varies across different regions. Perfect for those who love Appalachian recipes passed down through generations, this simple bread brings comfort to any meal! 👨‍🍳

👉 Want to see more recipes? If so, click here

👉 Cornmeal Apple Johnny Cake Hoe Cake Corn Pone Recipe from 1916 – easy to make –

Easy to make having only 5 ingredients.

Recipe
2 1/2 cups of self-rising flour
1 1/2 tbsp sugar (optional)
1/4 cup of lard
1/2 stick of butter
1 cup of buttermilk (add more as needed)

Preheat the oven to 425. Coat an 8 or 9-inch cast iron skillet with lard or oil. Put the skillet in the oven to preheat while you mix the ingredients.

Mix the dry ingredients. Cut in the butter and the lard. Mix until crumbly. Add the buttermilk, adding more until all the ingredients are moist. Pour into the preheated skillet. Cook for 20-25 minutes, or until the top is golden brown.

Great as a dessert with jam or with dinner buttered.

Thanks for watching!
Enjoy!

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35 Comments

  8. The trick for really fluffy biscuits is to mix all the dry ingredients first and have the oven already preheated. As soon as you add the wet ingredients, the clock is ticking. Stir it up as fast as you can and get the dough in the skillet and in the oven. That makes them fluffier and not as chewy. The more you work the dough, the more of the CO2 from the baking soda is forced out.

  11. Growing up, we used the term "Hoe Cake" and "Hot Water Cornbread" pretty much interchangeably (my Grandmother's family was Appalachian). Both are very simple cornbread – water, cornmeal, and salt (Hot Water Cornbread was made using boiling water / Hoe cakes describe cornbread that was cooked on a hot flat surface, like the side of a hoe). We made this too, but it was always called Biscuit Bread (the only thing we called a Pone was a Corn Pone – usually hot water cornbread). I still like to make (and eat) both of them!

  12. Nice. In Australia this is just like what we call Damper. It's delicious with butter and Cocky's Joy – golden syrup. Yum. Also great with soups and stews. These kinds of yeastless breads are wonderful for their versatility.

  19. How about some cornpone? Idk if that's Appalacian or not. But there was this character named, "Jubilation T. Cornpone" in Lil' Abner. I'm wondering if you use wheat flower in it, or is there some other trick to keep it together?

  30. Wanna have a heart attack or hardening of the arteries but die happy? Make you a pan of that bread and thickly dice up a fresh tomato and top the tomato with hot bacon grease. Be sure to add the salt, maybe a little black pepper. Use the bread to sop the tomato and bacon grease. It's been a while since I've eaten any but I haven't died yet.

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