They seem easy. But how do you get that light fluffy inside?
We tried a batch and they were like bricks. There should be a crunch on the outside and mist and soft inside.
Ours even felt heavy just lifting them up out of the skillet. :smack:
Some recipes call for an egg and others don’t.
Would the egg make the corn pone lighter?
Ah, fried corn mush. It’s just not meant to be light and fluffy. It’s dense and almost chewy. There isn’t anything in it to make it fluffy. I make it by boiling up the yellow grits/cornmeal first (with some butter and salt), then chilling it in a log aided by plastic wrap. Slice and fry.
What you seem to be wanting is more like cornmeal pancakes. So you need leavening…at LEAST with beaten eggs. Experiment with that, and if it’s still not quite what you are looking for, try adding a half-cup or so of AP flour plus a teaspoon of baking powder.
We found some cooking videos on youtube. We’re trying to recreate these corn pones / hotwater cornbread that our local cafeteria makes. Love that crunchy outside and the moist chewy inside.