The easiest 3-ingredient corn pone recipe ever.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cup (644g) medium stone ground cornmeal

• Salt, to taste

• 1 cup (240ml) hot water

• ½ lb (226g) applewood bacon, fat reserved for cooking

• Honey to drizzle

Method:

1. In a large bowl, using a spoon, mix cornmeal, salt and hot water and let it rest until all the liquid is absorbed and a thick dough is formed, about 15-20 minutes. 

2. To cook your bacon, to a large cast iron pan to medium heat, add the bacon and cook, flipping each piece for an even cook, until ¼-½ cup of bacon fat is rendered out, about 8-12 minutes.  Turn off the heat, drain the bacon on a paper towel-lined plate and chop for garnish. Leave the bacon fat in your pan while you form your corn patties.

3. To make your corn patties, use your hands to divide the dough into 6 portions, and flatten each portion to ¼-inch thick rounds. Optionally, use a ring mold instead if you have it.

4. Over medium heat, bring your bacon fat back to temp and fry the corn patties on one side until golden brown, about 4 minutes.  Then flip each patty and cook until golden brown, another 3-4 minutes.

5. Drain the corn patties on a wire rack over a paper towel-lined sheet tray, and season with salt immediately. Before serving, top with chopped bacon and drizzle with honey. Serve and enjoy.