Just as its name was derived from Native Americans’ words for bread— poon, pone, ponap—early Americans adopted this technique of making cornbread into small flat rounds.
Cornpone with Rosemary-Lemon Honey
Makes about 8
- ½ cup water
- 2 tablespoons honey
- 1 cup self-rising cornmeal mix
- 1 tablespoon chopped fresh chives
- Vegetable oil, for frying
- Rosemary-Lemon Honey (recipe follows)
- Garnish: chopped fresh chives
- 1 small lemon
- 3 sprigs fresh rosemary
- 1 cup honey
- In a small saucepan, bring ½ cup water and honey to a boil over medium heat.
- In a large bowl, stir together cornmeal mix and chives; add water mixture, and stir until a thick dough forms. Pat dough into 8 (2-inch) patties (about ⅓-inch thick).
- In a 12-inch cast-iron skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, carefully add patties to hot oil. Cook until golden brown, about 1 minute per side, adjusting heat as necessary.
- Using a slotted spatula, remove patties and let drain on paper towels. Serve with Rosemary-Lemon Honey. Garnish with chives, if desired.
- Using a vegetable peeler, carefully peel lemon zest in long strips. Reserve fruit for another use.
- In a small saucepan, combine zest and rosemary; muddle with a wooden spoon until fragrant. Add honey; cook over medium-low heat, stirring occasionally, for 10 minutes. (Do not boil).
- Remove from heat, and let steep for 30 minutes or until flavored as desired. Strain honey mixture, discarding solids. Store in an airtight container at room temperature for several weeks.
Honey can be infused with a multitude of seasonings. Swap out the lemon and rosemary for other citrus or herb varieties, dried chile peppers, or whole spices.