- 2 cups (644g) medium stone ground cornmeal
- Kosher salt, to taste
- 1 cup (240ml) hot water
- ½ lb (226g) applewood bacon, fat reserved for cooking
- Honey to drizzle
The Easiest Corn Pone with Bacon & Honey (3 Ingredients)
Only Joshua Weissman can make magic with just 3 ingredients.
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4
people
Share recipe
Ingredients
Directions
- In a large bowl, mix cornmeal, salt and hot water with a spoon. Let it rest until all the liquid is absorbed and a thick dough is formed, about 15-20 minutes.
- Add the bacon to a large cast iron pan on medium heat and cook, flipping each piece 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.
- 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.
- Over medium heat, bring your bacon fat back to temp and fry the corn patties on one side until golden brown, about 4 minutes. Flip each patty and cook until golden brown, another 3-4 minutes.
- 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.
