Corn pone - Indian bread

Indian Bread – Corn Pone

Indian Bread – Corn Pone

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable
Website Indian Humanities


  • 2 cups corn meal
  • 1 teaspoon salt
  • 1/4 cup lard (or butter)
  • 1/2 cup sour milk (or buttermilk)
  • 3/4 cups water (boiling)


1. Mix cornmeal and salt well.
2. Add lard or butter (no need to mix, water will melt the shortening)
3. Pour in boiling water and stir well.
4. Add sour milk or buttermilk and stir well again.
5. Form into 12 balls about 1 1/2" in diameter.
6. Pat the balls into small round cakes.
7. Heat oven to 375 degrees and put 2 T of fat in an iron skillet. Put the skillet in the oven until the fat melts.
8. Put the flattened cakes into the skillet. (No need to leave space between).
9. Bake for thirty minutes.
10. Serve hot, preferably with butter and honey or maple syrup.


If you do not have sour milk or buttermilk handy, you can put 1/2 tablespoon of vinegar in 1/2 cup of milk to sour it. You can also substitute sour cream or plain yogurt.

I needed an iron skillet plus a pie pan to accommodate 12 small cakes. You could pat them thinner if you like, and if you have enough pans.
I turned them over after the 30 minutes and let them brown on the 2nd side.

They would cook just fine on a hot rock by the campfire.

They make a crunchy bread for dinner, and you can eat the leftovers for breakfast, crumbled in a bowl with milk. Not gourmet fare, but definitely filling after a day of riding in a covered wagon.

Print Friendly, PDF & Email