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Extremely popular in the southern United States, corn pone is an eggless cornbread that is shaped into small ovals and fried or baked.

Corn Pone

2 cups white corn meal
1 teaspoon salt
1 1/2 cups cold water (or enough to make a soft mixture that can be spooned like pancake batter)
4 tablespoons vegetable oil

1. Preheat oven to 475*F (245*C).
2. Mix corn meal, salt and water.
3. Heat oil in a 9-inch round iron skillet in the hot oven until hot.
4. Carefully spread mixture evenly in hot skillet and spoon some of the fat that comes to the edges up on top of the batter.
5. Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes
   to make it extra golden brown and crispy around the edges.

Makes 8 servings.