This vegan corn pone recipe is crispy on the outside, tender on the inside, and absolutely delicious all the way through! If you like cornbread, you’ll love this version!

Slice of corn pone on plate with pat of butter on top - 1

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!

Why You’ll Love This Corn Pone Recipe

  • Simple one-bowl recipe . The batter is an absolute breeze—just mix the dry ingredients, add the wet ingredients, and you’re ready to bake.
  • Delicious flavour . Corn pone is subtly sweet and the taste of corn comes through in every bite!
  • Crispy edges and soft center . The cast-iron skillet allows for the perfect balance of crispy edges and a tender crumb in the middle.
Overhead view of ingredients for corn pone - 2

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • 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.

How to Make Corn Pone

Dry ingredients in bowl before whisking - 3

Mix dry ingredients.

  • Mix the dry ingredients . Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  • Add the wet ingredients . Stir the two milks and 1 tablespoon of melted vegan butter into the dry ingredients; let rest for 15 minutes .
  • Preheat your skillet . Place a cast iron skillet into a 375ºF oven for 5 to 10 minutes to preheat . Once hot, grease the skillet with the remaining melted vegan butter.
Corn pone batter in skillet - 4

Pour batter into preheated skillet.

  • Bake . Pour the batter into the skillet and bake for 20 to 25 minutes, or until the top is golden and the edges are browned.
  • Finish . Slice and serve with additional butter.

Tips for Success

  • Mix just until combined. Stir the wet and dry ingredients until just combined. Overmixing can lead to a tough texture, which is not ideal for corn pone.
  • Let the batter rest . This is super important! Allow the batter to rest before baking. The rest time helps the cornmeal absorb the liquids, leading to a more cohesive and tender corn pone.
  • Don’t skip preheating the skillet . A preheated cast-iron skillet is what creates those beautifully crispy edges! It also helps the batter cook evenly.
Spatula lifting corn pone from skillet - 5

What to Serve With Corn Pone

Anything you’d serve with cornbread is great with corn pone too!

  • 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 .

How to Store Leftovers

  • Room temperature : Store leftovers in an airtight container at room temperature for up to 2 days.
  • Refrigerator : Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
  • Freezer : Corn pone can be frozen for up to 3 months tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Slice of corn pone with pat of butter - 6

More Vegan Southern Food Recipes

  • Vegan Fried Chicken
  • Southern Sweet Tea
  • Buttermilk Pie
  • Biscuits and Gravy
  • Candied Yams
Pat of butter on top piece of corn pone - 7

Ingredients

  • 1 ⅔ cups cornmeal , 250 g
  • 2 tablespoons all-purpose flour , or gluten-free all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened plant-based milk , 230 ml
  • ½ cup canned coconut milk , full-fat
  • 4 tablespoons melted vegan butter , divided

Instructions

  • Preheat your oven to 375°F (200°C).
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • Pour plant-based milk, coconut milk, and 1 tablespoon melted vegan butter to the dry ingredients, stirring until just combined. The mixture will be a bit runny; let it rest for 15 minutes.
  • Place a cast iron skillet in the preheated oven for about 5-10 minutes. Then grease it with remaining 3 tablespoons of melted vegan butter.
  • Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are nicely browned .
  • Serve immediately with additional vegan butter.

Notes

  • Room temperature : Store leftovers in an airtight container at room temperature for up to 2 days.
  • Refrigerator : Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
  • Freezer : Corn pone can be frozen for up to 3 months, tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Cast iron skillet with corn pone and pats of butter - 8

Corn Pone

Ingredients

  • 1 ⅔ cups cornmeal 250 g
  • 2 tablespoons all-purpose flour or gluten-free all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened plant-based milk 230 ml
  • ½ cup canned coconut milk full-fat
  • 4 tablespoons melted vegan butter divided

Instructions

  • Preheat your oven to 375°F (200°C).
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • Pour plant-based milk, coconut milk, and 1 tablespoon melted vegan butter to the dry ingredients, stirring until just combined. The mixture will be a bit runny; let it rest for 15 minutes.
  • Place a cast iron skillet in the preheated oven for about 5-10 minutes. Then grease it with remaining 3 tablespoons of melted vegan butter.
  • Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are nicely browned .
  • Serve immediately with additional vegan butter.

Notes

  • Room temperature : Store leftovers in an airtight container at room temperature for up to 2 days.
  • Refrigerator : Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
  • Freezer : Corn pone can be frozen for up to 3 months, tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Nutrition

Corn Pone https://jessicainthekitchen.com/corn-pone/ November 11, 2024

These cozy vegan fall recipes are the best kind of comfort food for chilly days! From soups to pasta and pancakes, there’s something everyone will love here. You’ll want to make these recipes all season long!

Overhead view of fall vegan pumpkin soup recipe in bowl with spoon and pepitas, green onions, and coconut cream garnish - 9

One thing you know about fall, it’s the time of year when you crave all the comfort feels. I’ve now had the experience of celebrating fall in a cold climate and a warm climate, and it’s delightful all around.

Whether it’s sweaters and warm drinks in a cold climate, or rainy, cool days with the windows thrown open, fall is one of my favourite seasons no matter where I am in the world. (And we can’t forget that fall is Pumpkin Spice Latte season, too—that alone is reason enough to love fall, right?!) This collection of vegan fall recipes from Jessica in the Kitchen brings all that comfort food goodness you’ve been craving.

My Favourite Vegan Fall Recipes

This roundup of vegan fall recipes has soups, chilis, breakfasts, and desserts that will keep you full, happy, and comforted. And of course, they feature some incredible fall ingredients, too! From tart, crisp apples to earthy pumpkin, creamy butternut squash, jammy cranberries, and meltingly tender sweet potatoes, these recipes represent the very best of the season.

Looking for more in-season recipe ideas? Check out these collections:

  • 80+ Vegan Thanksgiving Recipes
  • 10 Last Minute Thanksgiving Recipes (15 Minutes of Prep or Less!)
  • Top 15 Vegan Thanksgiving Side Dishes .)

Enjoy, friends!

Flavourful Pasta Dishes

Baked mac and cheese with sage. - 10 A serving of cheesy vegan lasagna. - 11 Overhead view of pumpkin alfredo pasta in skillet with wooden spoon and crispy sage leaf garnish - 12 Overhead view of creamy tomato pasta in skillet with fresh basil leaves - 13 Overhead view of butternut squash ravioli on plate - 14

Satisfying Soup and Curry Recipes

Overhead view of pumpkin soup in bowl with spoon and pepitas, green onions, and coconut cream garnish - 15 Overhead view of sweet potato and black bean chili in bowl with cashew sour cream, avocado, cilantro, and green onion - 16 Overhead view of loaded potato soup in bowl, topped with vegan cheese, yogurt, bacon, and scallions - 17 Ladling serving of vegan broccoli cheddar soup from pot - 18 Corn Pone - 19 Ladle full of cheeseburger soup in pot - 20 ladle spooning some chili out of a slow cooker of chili - 21

Crave-worthy Carbs

Cast iron skillet with corn pone and pats of butter - 22 A plate with two biscuits and gravy on it, garnished with chives, with a fork and knife on the plate and biscuits in the background - 23 Bowl of gluten-free dinner rolls - 24 two hands with painted nails with a slice of bread in hands - 25 No knead bread in a Dutch Oven birds eye view. - 26

Sweet Breakfast Treats

Glazed pumpkin banana muffins on wooden board - 27 Stack of apple pie pancakes on plate with yogurt, syrup, and apples on top - 28 Baking dish of cinnamon roll French toast - 29 Looking down on a mug of pumpkin spice golden milk. - 30 Two plates with stacks of pumpkin French toast garnished with whipped cream and nuts - 31 Loaf of pumpkin bread with cream cheese frosting - 32 Spoon digging into vegan apple crisp in baking dish - 33 a ladle in a slow cooker filled with hot cocoa and vegan marshmallows with some cocoa and three marshmallows on ladle - 34

Savoury Sides

Serving spoon lifting portion of broccoli cheese rice casserole from dish - 35 Overhead view of hasselback butternut squash with fork - 36 Overhead view of vegan cranberry meatballs in pan - 37 Vegan scalloped potatoes in baking dish with spoon scooping out a serving - 38 Vegan corn casserole in baking dish - 39

More Vegan Recipe Collections

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