I’m from NC as well. Can I just say it is so good to hear someone else on RUclips with my accent! My daddy always preaches havin “True Grit” we say it all the time😂 love the channel.
I've never had this in my 85 years of living. But I put it all together a few nights ago and my taste buds said, "Where have you been all my life?" I woke up this morning thinking about how I could even improve on this. And I thought, "How about adding cheese and jalapeños." So, tonight I added cubed sharp cheddar cheese and drained bottled jalepeños to the dry ingredients before mixing in the buttermilk. The results were off the charts. Just the right amount of heat and a great cheesy flavor. Also, I use a teaspoon of salt in my recipe. Thank you.
I don't believe you can IMPROVE on this recipe: you can add stuff as you did and it will be equally fine, just different. I would try it with sorghum molasses.
North Cacalaky girl here. My mama always preheated her cast iron with a bit of oil and the dough a little more runny. That way when you pour in the dough, it fried the bottom for a crunchier crust. I still make this regularly. My hubby asked if I knew you😂😂
Never even heard of this. Definitely not something we do down on the Gulf Coast. But now I have to try it. Can't wait to have some slathered with butter and homemade preserves.
I just found you. You are amazing…I want the cook book. I make ugly biscuits….put one stick of butter in the pan, heat up.. Then the dough. Smooth out. Then take a fork and dig holes all in so the butter comes up on top…ugly but great biscuits. Thank you..
Interesting, the differences from one area to another and from decade to decade. I grew up in rural South Georgia, in the 60s and 70s and what my family called pond bread was made from cornmeal, with maybe a little flour and some buttermilk, just enough to make a "dough," but not enough to make a batter. Shaped into loafs, it was baked on a griddle pan in the oven. Hard as a dock, only served with vegetables that had a lot of potlikker. Soaked in potlikker or crumbled up in a bowl with vegetables and potlikker, it was delicious, otherwise hard as a rock.This version of pone bread looks delicious!
Up until I was nearly 5 year old, I spent the entire farming season, (from planting until after harvest), on my Great Grandmother's farm in Hazard KY. Every morning, (in the 50's), she got up before the rooster and made 5 kinds of bread, (pone, cornbread, biscuits and who knows), on a wood burning stove. We had old slag coal that at 4 I used to break up with a hammer, and that was added to the wood to make it burn hotter and longer. Many happy times there as a child. I started thinking about pone bread today and looked up your channel. We always killed a hog in the cold part of fall, and had the best bacon with the chewy rind on it. Grew our own chickens and had fresh eggs, and chicken and white half runner green beans with the preachers on Sunday. Some preacher families would bring Kentucky wonders, shellie, and pole beans, fresh corn and maters.
Truly the good old days! Back when life was simple and people were still mostly good, before social media convinced everyone to hate each other. My paternal grandparents were from KY, and I treasured every time we took grandma back there to visit her siblings after grandpa died( we lived in Ohio). She did all that kind of cooking you just mentioned, mmmm, there's nothing on this earth as good as grandma's cooking!🩷🩷🩷
Canadian girl here, I don’t have a memory of this bread like many others but I sure enjoyed watching you measure this with your eyes. I learned when I moved to the prairies and the flour here is super dry, that you often have to adjust recipes by adding more wet. Your grace in showing what it should look like is so important in internet cooking tutorials because climate plays a huge role in ingredient science. I also enjoyed the musical twang of your voice!! Cheers from Alberta 🙏🇨🇦
My first husband made this a lot, but he wouldn't let me watch him fix it. He kept it a secret. I miss his bread, but not him.😂 I'll be glad to know his "secret."
I am so glad I came across your video. My family is from West Virginia and we were all raised on a farm in the foothills. We have all moved on now and have lived in Michigan now for 35 years. I remember my mom making bread in a skillet but she took most of her recipes with her thirty years ago when she passed away. She called her bread, dog bread, we never asked why we just ate it and always enjoyed it mostly with gravy. I have since made it and it taste just like her dog bread. Thank you so very much. Pastor Mike....Soldiers For Jesus.
My ex husbands aunt used to make this when we lived with her, she's from KY, but she called it buscuit bread and would put a bunch of bacon grease in the skillet and heat it up in the oven before she put the dough in and it would start frying the dough before she put it in the oven to bake. She passed away and I couldn't remember exactly how to make it so thank you for this!
I was born in south Georgia and we had both corn pone and biscuit bread. I think it's common across the country. I think it's a wonderful treat served hot with butter and cane syrup.
From the foothills of NC, we called it hoe cake. Momma always used lard not butter but it looks just like momma made. Try it with butter and brown sugar. Fried cornbread around here is called corn pone. It don't matter what you call it, it's good.😊
In southeastern, Kentucky, granny, all she ever fixed was pone bread ! that’s what we had for breakfast that was our main breakfast bread and ever now again she make cat head biscuits !in the evenings we had corn bread, I grew up in the Appalachian…And we only had two meals a day that was breakfast and supper… but those two meals were a feast our breakfast. Look like we was eaten supper table covered in food …she did that twice a day everyday 😊
Just subscribed to your channel!!! I'm an old 70 yrs old woman that still loves to cook good ole country food! I always pat out my dough and cut into biscuits, but I'm going to make your pone bread some now!!! Saves time doing that! I just made Angel Biscuits for the first time a couple weeks ago. Simple as pie and tastes good as dinner rolls. First dissolve 1 pkg yeast in luke warm water plus 1 tsp sugar to yeast water. Then just make your usual biscuit recipe and add 1/3 cup sugar (I used 2 1/2 cups self rising flour). Add buttermilk and then pour in your yeast. Roll out and cut your biscuits. Bake at 425°. They raise up like rolls. When you take out of oven, rub a stick of butter over top like you did the pone bread! Honey, you can't sit still and eat them they're SO good!!😁 I just wrapped the leftovers with plastic wrap and stored in a gallon zip lock bag. Or they say you can just use as little doug as you want and then put the rest of dough in frig. It'll keep 1 week. I just made all mine at once. Had about 14 biscuits/rolls. I bet you could do the same recipe and bake it in a pone too. Don't see why that wouldn't work just as good as rolling out and cutting biscuits. Can't wait to see more of your cooking. I noticed you have cowboy candy pickled eggs. Can't wait to watch that and make them! Love pickled eggs. I often pickle a dozen to have for Easter. Might make your Cowboy Candy eggs this year!!!!!
Seventy is Not Old!! I'm 77, still drive just fine, I'm Independent and Love to Cook and Bake. Take care of all my own Chores. Handle my own Money and my Medications. Age is just a "State of Mind"!! You have along way to go Girl!!
Omg- my family is from Jackson Ky- and this is my moms bread! Skillet bread- Pone bread -living in Indiana every body loved it! My mom fried hers on the stove on low though in greased cast iron skillet not in oven. It came out crunchy on outside and bread like in middle! My kids would ask for it at grandmas house along with my dads honey! My mom was a bit embarrassed when people asked her what it was.. haha!
Love the way you talk! My own mother must have sounded something like that while growing up in West Virginia! But, alas, after having lived in New York City for most of her life, she'd lost that precious and affable patois!
Oh my word, I have been searching for an authentic Appalachian farming channel for so long. Here you are!!!! So glad I found you and so glad I subbed. ~Sherrie in South Carolina
My Mama, East Tennessee, made pone bread this way: she mixed up her biscuit dough but instead of rolling them out for biscuits she placed it on a bread pan that I think may be still around.😂 The she formed the dough, which was not as wet as the pone bread I’ve seen you and others make on YT. Hers was easy to work like biscuits. She molded the dough into a oval pone. It browned so pretty and rose so high. The bottom was nice and brown as well. We didn’t always cut it, we just broke off a piece. Yours looks delish. Was just sharing the way we did it here. I’m not sure how others in my area make it or if we do. Love your channel. ❤
My mama made this. We always called it how cake. She would knead her dough a little, to smooth it out like you do making biscuits, them she cooked it on top of the stove. We never cut ours. The “proper” (lol) way to eat how cake is to just break a piece off, butter it or sop some gravy with it!
I cut mine with butter flavored crisco or real cow butter. I do this on a kerosene heater when electricity goes out and I'm running generators. I got plenty of resources so instead of using my backup food this stretches meals out considering you want to use your most perishable foods first
Me and my brother were talking about our momma's pone biscuit bread. He said it's like biscuits but more loose. Then I looked on RUclips. Yours looked the best. Now I'm following and enjoying more. She was a coal miners daughter from Harlan, Kentucky and never measured nothing. 😄
My favorite? Let’s see how many of you know what these are? Ramps…….I love ramps in fried taters. My gosh….fried deer steak, gravy, ramps in fried taters and soup beans………a meal fit for royalty. Yes mam.
My skillet bread has been in the freezer about a month now. Since being round I cut it up in small slices and froze. Kinda like small cheese cake slices. When I need something sweet I get out a slice put it in the microwave add lots of butter and an organic raspberry preserves. Ohh my goodness talk about delicious. It tastes just like hot cherry pie!❤️❤️❤️❤️❤️ To watch my weight but having something sweet I have just that small slice that costs pennies. It hits the spot and so satisfying. And it's always available when I need that sweet treat. I so appreciate this recipe. I haven't had to buy bread and I eat healthy as I can but a little treat is fine for me. Better than ice cream and with ingredients I know. So you can have your regular bread or create a sweet treat any time from the same Skillet pan bread frozen ready in the freezer. I use lots of butter in my recipe and add more butter when I put it in the microwave. It's so delicious. Thank you 😊 so much for sharing. If we lose electric due to SHTF, then I'll use propane stove, Rocket stove or emergency candle pot to cook my bread, then I'll have to eat it quickly unless it's winter time and put it in a cold area. This will sustain me and others in food shortages or worse. Jesus is my source of life and salvation and this simple bread is a great blessing with multiple uses. God bless you and yours 🙏✡️🇺🇸💓
Thank you. My dad ask his mom to send him some pone bread in the navy. By the time it got to him it was molded. That was in 1921. He was in china seas.
Born and bread from Asheville and later as a sandlapper from Sanford, I'm now a Georgia peach, I'm so glad I found your channel. I can't count the Saturday mornings my mom used to make pone bread when I was growing up. (gotta have the homemade strawberry preserves though) Now that I'm into cooking and sadly she has dementia I was hoping to find someone who knew the old ways of making this. Thank you so much! BTW, Love the accent. Brings me home.
I love this, thanks so much for the encouragement! I’m glad you enjoyed the video, I’m very passionate about Appalachia and Appalachian style cooking and love sharing with others
I loved the smell of buttermilk in the air when my grandmother had ponebread cooking. I can still smell her kitchen now if I think about it hard enough. 😊
Same! I remember my grandmother's cooking by smell and can recreate all my favorite foods by memory, good ol memories of watching her in the kitchen. It's how my grandmother said she loved everyone by her food and how she prepared it(never used a cookbook but had 100's of them)
40% hydration will not cut it. It takes 50-60% hydration, so you will need about 1.25-1.5 cups of milk to get 2.25 cups of flour properly hydrated. I usually hydrate bread to about 65%.
Can you sub anything for the lard? More butter or bacon grease? That’s not an ingredient I keep in my pantry and I’d love to try this recipe. I really miss my granny and great granny’s East Tennessee cooking and would love to add this recipe. Lovely video. Subscribed.
Have you heard of something very similar? It's basically the same but it's more of a batter dough and poured into a hot greased skillet? I only saw it made once and that was about 1982, Wilkes County NC but I don't think any lard or butter was cut into it.
My paternal grandmother was from Kentucky, she made her cornbread like this, when she didn't make them like pancakes( my favorite, crunchy edges❤)and she also made gingerbread in a "pone", as she said- mmmm, there was nothing on this earth as good as grandma's gingerbread! She made it like her biscuits, a stiff dough that she kneaded in individual " pones" and baked- I'm drooling just thinking about it!😂❤❤❤My southern husband, after I moved to Texas, kept asking me for "flapjacks", which meant pancakes to me( growing up in Ohio, lol) and I kept making pancakes that he wasn't eating- well, he finally told me they weren't "flapjacks" as he knew them- after he explained it, I made homemade biscuit dough and thinned it just enough to spoon it into a hot greased cast iron skillet and it came out looking like a huge, fat pancake, or SKILLET bread😂❤ I told him he should have told me skillet bread at the start, I would have known what to cook!😂❤❤❤ That stuff is amazing with some fresh butter or Kerry Gold, mmm!!!❤
Wow, enjoyed another way to make bread. Thanks Megan, I am sure glad I got back on here again today. This video of PONE BREAD was absolutely awesome. I am having a hard time holding off till my doctors appointment before Christmas to try the three ways of bread/biscuit making I have learned from your channel. I am going to enjoy them right after Christmas. Thanks for sharing with us. Stay safe and you all have a Merry Christmas and a Happy New Year. Fred.
My Grandmother made this stuff when I was little up in the Blue Ridge Mntns. I’ve been wishing I had some ,,, thank you so much for this video 🙏💔😘. You have a new sub .
My mother was from a family of 16 near Cherokee, NC. They ate a lot of Pone bread. One day, I came home from school and asked what was for supper? She said Pone. I asked what is Pone. She replied with Pone Pone, "Eat it all or leave it alone. 😂
Great accent! Lovely kitchen. Rendered hog fat, bloody marvellous. Just ran out of home made butter. And buttermilk, what’s that? Need to look it up. I’m the granddaughter of a woman born in the 1890s in Perthshire who would have related to this girl, and more! ( dry lavvy used to enhanced garden fertility), chickens, bees, odd deer from roadkill, nettle beer, totally off grid. I wish I’d picked up more of the real life skills from her, but fortunately this channel shows there are still people to show us the way. Subscribed👍
I bought butter at the store & went to open it up & half fell on the floor because I didn't realize they were half sticks of butter 😂. So it's just sticky biscuits, wetter than biscuits but not pancake consistency.
I've been trying to learn how to make the perfect tasting biscuits, following RUclips video after video and hubby saying "not yet". This really sounds like a biscuit recipe but I like the idea of the skillet and the comment that said "momma added bacon grease". I will serve it and call it pone bread. Maybe hubby will approve.
I just stumbled across this video. Glad I did. Looks amazing and so easy. And you just gave me an idea for curtains in my new kitchen. They're so cute!
When I make skillet cornbread, I like to use a guinness glass to cut a circular piece in the center, then cut the rest. I found that doing it this way made the pieces less fragile since the tips are flat and don't end in a point, so there's less mess.
@@TrueGritAppalachianWays Oh, I know - but you said it's cut just like you would cornbread, and I noticed the tip broke up a bit like it always did with mine. I was just sharing the way I cut it now to keep all the pieces intact. By cutting a center piece it makes the rest a sturdier trapezoid shape.
Just came across your channel yesterday with the pickled eggs the cornbread today awesome channel love you presentation reminds me my Mama's kitchen she was from the West Coast but Dad was from Arkansas so is a lot of familiarity here again thank you so much for your channel and I'm going to see if I can find your cookbook😊😊😊
Im 5 th generation Ozark. I live in the Foot hills of the Ozarks. We call it skillet bread in our parts. Stillets on the on the other hand is something like tortillas but instead of lard we use butter. My families oldest recipe comes from just before the civil war.
Omg my mom made this all the time ..but she made it with old fashioned butter milk..she made and I knew it as “pan Loco” I’m gonna make some in the cooler weather ..ty
My mom made a similar bread but she used water i think. I don't rightly remember if she added sugar or not. Cooked it in the oven and we called hokey pone. I ate plenty of biscuits and plenty of hokey pone growing up. Thanks for sharing
I do mine exactly like Im making buttermilk biscuits, hands and all and just put it in a pan and bake it. I did it a lot when kids were growing up..saves time because youre not making them biscuits...just slap it in the pan 😂❤
I would call that a giant drop biscuit. I make drop biscuits on ocassion and have poured into a skillet and baked before. But I usually spoon the batter onto a baking sheet and make the individual biscuits. Drop biscuits and some sliced tomato... cant beat that.
Thanks for all your video"s Megan. Bought your cookbook on Amazon can't wait to try your recipe's.Thank you for sharing Southern cooking!God Bless you!
Ours in Virginia was enough SR as you need and enough bacon grease so you could taste it and just enough water to make a dough. It’s great. I’ve never heard of sweet pone bread. I guess it’s just different from state to state.
My granny used to make this for me, and would have home made honey butter to go on it. Oh how I would love a slice of that now. Thanks for the memories.
My grandma was from Roan Mountain and would do that same recipe and cook in a cast iron pan on a stove top and do more like a thin pan cake and we always called them hoe cakes. That and a wild onion with pintos is always what home taste like to me.
I’m from NC as well. Can I just say it is so good to hear someone else on RUclips with my accent! My daddy always preaches havin “True Grit” we say it all the time😂 love the channel.
I've never had this in my 85 years of living. But I put it all together a few nights ago and my taste buds said, "Where have you been all my life?" I woke up this morning thinking about how I could even improve on this. And I thought, "How about adding cheese and jalapeños." So, tonight I added cubed sharp cheddar cheese and drained bottled jalepeños to the dry ingredients before mixing in the buttermilk. The results were off the charts. Just the right amount of heat and a great cheesy flavor. Also, I use a teaspoon of salt in my recipe. Thank you.
I don't believe you can IMPROVE on this recipe: you can add stuff as you did and it will be equally fine, just different. I would try it with sorghum molasses.
And thank you…cheese and jalapeños 😃
North Cacalaky girl here. My mama always preheated her cast iron with a bit of oil and the dough a little more runny. That way when you pour in the dough, it fried the bottom for a crunchier crust. I still make this regularly. My hubby asked if I knew you😂😂
😂My late brother would say much of the time. North Cacalaky. It sounds so funny.
Never even heard of this. Definitely not something we do down on the Gulf Coast. But now I have to try it. Can't wait to have some slathered with butter and homemade preserves.
I just found you. You are amazing…I want the cook book. I make ugly biscuits….put one stick of butter in the pan, heat up.. Then the dough. Smooth out. Then take a fork and dig holes all in so the butter comes up on top…ugly but great biscuits. Thank you..
Thank You! the cookbook can be found on amazon.
Really liking this recipe and will make this often.
Interesting, the differences from one area to another and from decade to decade. I grew up in rural South Georgia, in the 60s and 70s and what my family called pond bread was made from cornmeal, with maybe a little flour and some buttermilk, just enough to make a "dough," but not enough to make a batter. Shaped into loafs, it was baked on a griddle pan in the oven. Hard as a dock, only served with vegetables that had a lot of potlikker. Soaked in potlikker or crumbled up in a bowl with vegetables and potlikker, it was delicious, otherwise hard as a rock.This version of pone bread looks delicious!
Definitely going to be using your recipe to try this! Thank you!
I hope you enjoy!
My mommy used just bacon grease and water if she didn’t have lard or milk.. she called is batter bread along with pone
Up until I was nearly 5 year old, I spent the entire farming season, (from planting until after harvest), on my Great Grandmother's farm in Hazard KY. Every morning, (in the 50's), she got up before the rooster and made 5 kinds of bread, (pone, cornbread, biscuits and who knows), on a wood burning stove. We had old slag coal that at 4 I used to break up with a hammer, and that was added to the wood to make it burn hotter and longer. Many happy times there as a child. I started thinking about pone bread today and looked up your channel. We always killed a hog in the cold part of fall, and had the best bacon with the chewy rind on it. Grew our own chickens and had fresh eggs, and chicken and white half runner green beans with the preachers on Sunday. Some preacher families would bring Kentucky wonders, shellie, and pole beans, fresh corn and maters.
You grew up like i did, i was during the 60's and 70's. Great great times that i truely miss.
What you are making is what we called hoe cake pone is made with cornmeal and called corn pone where I have lived for 82 years
Truly the good old days! Back when life was simple and people were still mostly good, before social media convinced everyone to hate each other. My paternal grandparents were from KY, and I treasured every time we took grandma back there to visit her siblings after grandpa died( we lived in Ohio). She did all that kind of cooking you just mentioned, mmmm, there's nothing on this earth as good as grandma's cooking!🩷🩷🩷
Canadian girl here, I don’t have a memory of this bread like many others but I sure enjoyed watching you measure this with your eyes. I learned when I moved to the prairies and the flour here is super dry, that you often have to adjust recipes by adding more wet. Your grace in showing what it should look like is so important in internet cooking tutorials because climate plays a huge role in ingredient science.
I also enjoyed the musical twang of your voice!! Cheers from Alberta 🙏🇨🇦
My first husband made this a lot, but he wouldn't let me watch him fix it. He kept it a secret. I miss his bread, but not him.😂 I'll be glad to know his "secret."
😂xxx
😂😂😂🩷🩷🩷
Love Your Comment!! Never Did Want Another One After the First. So Glad I'm Singe!!
Proof you don't need much to get by. My momma cooked this way for years, love fried cornbread and biscuits and sausage gravy!
I am so glad I came across your video. My family is from West Virginia and we were all raised on a farm in the foothills. We have all moved on now and have lived in Michigan now for 35 years. I remember my mom making bread in a skillet but she took most of her recipes with her thirty years ago when she passed away. She called her bread, dog bread, we never asked why we just ate it and always enjoyed it mostly with gravy. I have since made it and it taste just like her dog bread. Thank you so very much. Pastor Mike....Soldiers For Jesus.
This makes my day! Thank you so much, much love and God Bless 🙏
@therealwardfamily23I just shred mine with a cheese grater. Works great
Thank you from South Carolina 😊
Momma would fix one with some gravy sometimes and say “Here’s your Pone, eat it or leave it alone.”
My ex husbands aunt used to make this when we lived with her, she's from KY, but she called it buscuit bread and would put a bunch of bacon grease in the skillet and heat it up in the oven before she put the dough in and it would start frying the dough before she put it in the oven to bake. She passed away and I couldn't remember exactly how to make it so thank you for this!
Well Dang, I’ve been looking for this recipe for ages and ages. I lost the cookbook I originally found it in 45 years ago. You just made my day 😁😁😁😁🤗
I was born in south Georgia and we had both corn pone and biscuit bread. I think it's common across the country. I think it's a wonderful treat served hot with butter and cane syrup.
Extra butter is like leftover shrimp. I've heard the term but never seen it myself.
From the foothills of NC, we called it hoe cake. Momma always used lard not butter but it looks just like momma made. Try it with butter and brown sugar. Fried cornbread around here is called corn pone. It don't matter what you call it, it's good.😊
I make this at least once a week. It stays crispy even when covered in hot sausage gravy. It’s perfect with any soup or stew.
In southeastern, Kentucky, granny, all she ever fixed was pone bread ! that’s what we had for breakfast that was our main breakfast bread and ever now again she make cat head biscuits !in the evenings we had corn bread, I grew up in the Appalachian…And we only had two meals a day that was breakfast and supper… but those two meals were a feast our breakfast. Look like we was eaten supper table covered in food …she did that twice a day everyday 😊
Just subscribed to your channel!!! I'm an old 70 yrs old woman that still loves to cook good ole country food! I always pat out my dough and cut into biscuits, but I'm going to make your pone bread some now!!! Saves time doing that! I just made Angel Biscuits for the first time a couple weeks ago. Simple as pie and tastes good as dinner rolls. First dissolve 1 pkg yeast in luke warm water plus 1 tsp sugar to yeast water. Then just make your usual biscuit recipe and add 1/3 cup sugar (I used 2 1/2 cups self rising flour). Add buttermilk and then pour in your yeast. Roll out and cut your biscuits. Bake at 425°. They raise up like rolls. When you take out of oven, rub a stick of butter over top like you did the pone bread! Honey, you can't sit still and eat them they're SO good!!😁 I just wrapped the leftovers with plastic wrap and stored in a gallon zip lock bag. Or they say you can just use as little doug as you want and then put the rest of dough in frig. It'll keep 1 week. I just made all mine at once. Had about 14 biscuits/rolls. I bet you could do the same recipe and bake it in a pone too. Don't see why that wouldn't work just as good as rolling out and cutting biscuits. Can't wait to see more of your cooking. I noticed you have cowboy candy pickled eggs. Can't wait to watch that and make them! Love pickled eggs. I often pickle a dozen to have for Easter. Might make your Cowboy Candy eggs this year!!!!!
Hello how much water do you dissolve your yeast in?
@territn8871
Seventy is Not Old!! I'm 77, still drive just fine, I'm Independent and Love to Cook and Bake. Take care of all my own Chores. Handle my own Money and my Medications. Age is just a "State of Mind"!! You have along way to go Girl!!
This makes me miss my momma so much she made the best pone bread
Omg- my family is from Jackson Ky- and this is my moms bread! Skillet bread- Pone bread -living in Indiana every body loved it! My mom fried hers on the stove on low though in greased cast iron skillet not in oven. It came out crunchy on outside and bread like in middle! My kids would ask for it at grandmas house along with my dads honey! My mom was a bit embarrassed when people asked her what it was.. haha!
That is awesome!
Same way I grew up with ❤
Love the way you talk! My own mother must have sounded something like that while growing up in West Virginia!
But, alas, after having lived in New York City for most of her life, she'd lost that precious and affable patois!
Oh my word, I have been searching for an authentic Appalachian farming channel for so long. Here you are!!!! So glad I found you and so glad I subbed. ~Sherrie in South Carolina
thank you so much
My grandma made this with some gravy. I loved it. Thanks for the memory.❤
I just melt my butter and mix it in with a spatula.
I mix my Milk with some Apple Cider Vinegar to sour it.... and I mix 2 eggs into it,
My Mama, East Tennessee, made pone bread this way: she mixed up her biscuit dough but instead of rolling them out for biscuits she placed it on a bread pan that I think may be still around.😂 The she formed the dough, which was not as wet as the pone bread I’ve seen you and others make on YT. Hers was easy to work like biscuits. She molded the dough into a oval pone. It browned so pretty and rose so high. The bottom was nice and brown as well. We didn’t always cut it, we just broke off a piece. Yours looks delish. Was just sharing the way we did it here. I’m not sure how others in my area make it or if we do. Love your channel. ❤
Good job young lady!!! I love the fact that you are carrying on the southern traditions of cooking!!! Keep the videos coming and God's speed!!!
My mama made this. We always called it how cake. She would knead her dough a little, to smooth it out like you do making biscuits, them she cooked it on top of the stove. We never cut ours. The “proper” (lol) way to eat how cake is to just break a piece off, butter it or sop some gravy with it!
I cut mine with butter flavored crisco or real cow butter. I do this on a kerosene heater when electricity goes out and I'm running generators. I got plenty of resources so instead of using my backup food this stretches meals out considering you want to use your most perishable foods first
Smart man
Me and my brother were talking about our momma's pone biscuit bread. He said it's like biscuits but more loose. Then I looked on RUclips. Yours looked the best. Now I'm following and enjoying more. She was a coal miners daughter from Harlan, Kentucky and never measured nothing. 😄
Thank you! I hope you love the recipe!
@@TrueGritAppalachianWaysmade it tonight and it was as good as I expected. Thank you!
Awesome!!
My grandma used to make that. Wonderful memories. Thanks so much!
My favorite? Let’s see how many of you know what these are? Ramps…….I love ramps in fried taters. My gosh….fried deer steak, gravy, ramps in fried taters and soup beans………a meal fit for royalty. Yes mam.
My skillet bread has been in the freezer about a month now. Since being round I cut it up in small slices and froze. Kinda like small cheese cake slices. When I need something sweet I get out a slice put it in the microwave add lots of butter and an organic raspberry preserves. Ohh my goodness talk about delicious. It tastes just like hot cherry pie!❤️❤️❤️❤️❤️ To watch my weight but having something sweet I have just that small slice that costs pennies. It hits the spot and so satisfying. And it's always available when I need that sweet treat. I so appreciate this recipe. I haven't had to buy bread and I eat healthy as I can but a little treat is fine for me. Better than ice cream and with ingredients I know. So you can have your regular bread or create a sweet treat any time from the same Skillet pan bread frozen ready in the freezer. I use lots of butter in my recipe and add more butter when I put it in the microwave. It's so delicious. Thank you 😊 so much for sharing. If we lose electric due to SHTF, then I'll use propane stove, Rocket stove or emergency candle pot to cook my bread, then I'll have to eat it quickly unless it's winter time and put it in a cold area. This will sustain me and others in food shortages or worse. Jesus is my source of life and salvation and this simple bread is a great blessing with multiple uses. God bless you and yours 🙏✡️🇺🇸💓
Never thought of freezing it! What a great idea! Thank you for sharing!
My momma left the sugar out when we had it with gravy ut put it in when we wanted something sweet.
You measure like my grandmother😊
Thank you. My dad ask his mom to send him some pone bread in the navy. By the time it got to him it was molded. That was in 1921. He was in china seas.
Born and bread from Asheville and later as a sandlapper from Sanford, I'm now a Georgia peach, I'm so glad I found your channel. I can't count the Saturday mornings my mom used to make pone bread when I was growing up. (gotta have the homemade strawberry preserves though) Now that I'm into cooking and sadly she has dementia I was hoping to find someone who knew the old ways of making this. Thank you so much! BTW, Love the accent. Brings me home.
I love this, thanks so much for the encouragement! I’m glad you enjoyed the video, I’m very passionate about Appalachia and Appalachian style cooking and love sharing with others
Can’t wait to try this tomorrow!!! Hoping cold bacon grease will work.
I’ve heard of this bread,but I’ve never tried it I’m going to make it and it sounds delicious
I like your style and loved the show. Thanks.
I loved the smell of buttermilk in the air when my grandmother had ponebread cooking. I can still smell her kitchen now if I think about it hard enough. 😊
Same! I remember my grandmother's cooking by smell and can recreate all my favorite foods by memory, good ol memories of watching her in the kitchen.
It's how my grandmother said she loved everyone by her food and how she prepared it(never used a cookbook but had 100's of them)
40% hydration will not cut it. It takes 50-60% hydration, so you will need about 1.25-1.5 cups of milk to get 2.25 cups of flour properly hydrated. I usually hydrate bread to about 65%.
Ok 🤷♀️ just the way I make it
Can you sub anything for the lard? More butter or bacon grease? That’s not an ingredient I keep in my pantry and I’d love to try this recipe. I really miss my granny and great granny’s East Tennessee cooking and would love to add this recipe. Lovely video. Subscribed.
Sure you can sub butter or crisco I’d say it’d still turn out great
I'm going to make this right now 💯💯 you have completed me
🙏🙏
Hope it turned out great for you!
Have you heard of something very similar? It's basically the same but it's more of a batter dough and poured into a hot greased skillet? I only saw it made once and that was about 1982, Wilkes County NC but I don't think any lard or butter was cut into it.
Yes I have, that’s what I would consider more of a ho cake, just what people around here may call it anyways ☺️
Can I come over to your house for dinner ?? ☺️
My mother and grand mother made that occasionally
My paternal grandmother was from Kentucky, she made her cornbread like this, when she didn't make them like pancakes( my favorite, crunchy edges❤)and she also made gingerbread in a "pone", as she said- mmmm, there was nothing on this earth as good as grandma's gingerbread! She made it like her biscuits, a stiff dough that she kneaded in individual " pones" and baked- I'm drooling just thinking about it!😂❤❤❤My southern husband, after I moved to Texas, kept asking me for "flapjacks", which meant pancakes to me( growing up in Ohio, lol) and I kept making pancakes that he wasn't eating- well, he finally told me they weren't "flapjacks" as he knew them- after he explained it, I made homemade biscuit dough and thinned it just enough to spoon it into a hot greased cast iron skillet and it came out looking like a huge, fat pancake, or SKILLET bread😂❤ I told him he should have told me skillet bread at the start, I would have known what to cook!😂❤❤❤ That stuff is amazing with some fresh butter or Kerry Gold, mmm!!!❤
I make what I call corn pones . My husband and kids gobbled them up.
Looks pretty easy to make I'll try it 😋 thank you 😊
Praying for y’all in NC who were slammed by Helene! Hoping for quick and complete recovery!
Wow, enjoyed another way to make bread. Thanks Megan, I am sure glad I got back on here again today. This video of PONE BREAD was absolutely awesome. I am having a hard time holding off till my doctors appointment before Christmas to try the three ways of bread/biscuit making I have learned from your channel. I am going to enjoy them right after Christmas. Thanks for sharing with us. Stay safe and you all have a Merry Christmas and a Happy New Year. Fred.
Be good with that country ham sandwich
There is a similar pastry of the same name, that’s sweet. It’s eaten in Barbados.
Thank you. My mother used to make this. I grew up in W VA and I forgot how to make this.
I remember my mother making this when I was a young girl.
My Grandmother made this stuff when I was little up in the Blue Ridge Mntns. I’ve been wishing I had some ,,, thank you so much for this video 🙏💔😘. You have a new sub .
Things like this bring a smile to my face, thank you!!
@@TrueGritAppalachianWays mine too , there is nothing better than pone bread in my eyes. ❤️❤️❤️❤️
My mother was from a family of 16 near Cherokee, NC. They ate a lot of Pone bread. One day, I came home from school and asked what was for supper? She said Pone. I asked what is Pone. She replied with Pone Pone, "Eat it all or leave it alone. 😂
Man that looks good ‼️
Great accent! Lovely kitchen. Rendered hog fat, bloody marvellous. Just ran out of home made butter. And buttermilk, what’s that? Need to look it up.
I’m the granddaughter of a woman born in the 1890s in Perthshire who would have related to this girl, and more! ( dry lavvy used to enhanced garden fertility), chickens, bees, odd deer from roadkill, nettle beer, totally off grid. I wish I’d picked up more of the real life skills from her, but fortunately this channel shows there are still people to show us the way. Subscribed👍
Recently discovered this cannel...our family loves it! I just ordered your cookbook! Love to see the kids outside helping out or just playing :)
It looks delicious. Greetings from Cajunland South Louisiana. God bless your cookbook.
Just found your channel. I will be Malian some pone bread. Subscribed so I don’t miss anything. Will go back and watch older videos.
I'm from Pennsylvania. We make the same recipe but put it by big spoonfuls into the pan. We call them Ugly Bisquits.
I bought butter at the store & went to open it up & half fell on the floor because I didn't realize they were half sticks of butter 😂.
So it's just sticky biscuits, wetter than biscuits but not pancake consistency.
I've been trying to learn how to make the perfect tasting biscuits, following RUclips video after video and hubby saying "not yet". This really sounds like a biscuit recipe but I like the idea of the skillet and the comment that said "momma added bacon grease". I will serve it and call it pone bread. Maybe hubby will approve.
I just stumbled across this video. Glad I did. Looks amazing and so easy. And you just gave me an idea for curtains in my new kitchen. They're so cute!
When I make skillet cornbread, I like to use a guinness glass to cut a circular piece in the center, then cut the rest. I found that doing it this way made the pieces less fragile since the tips are flat and don't end in a point, so there's less mess.
This isn’t cornbread ☺️
@@TrueGritAppalachianWays Oh, I know - but you said it's cut just like you would cornbread, and I noticed the tip broke up a bit like it always did with mine. I was just sharing the way I cut it now to keep all the pieces intact. By cutting a center piece it makes the rest a sturdier trapezoid shape.
Looks yummy and delicious I'm going to try it😊
In South Georgia/Alabama our family calls it Hoe Cake or Johnny Cake. Lots of different styles of recipes go with all these names though lol
I tried making it last night. Came out pretty good. Kinda tasted like the ones I've made with Bisquick.
Just came across your channel yesterday with the pickled eggs the cornbread today awesome channel love you presentation reminds me my Mama's kitchen she was from the West Coast but Dad was from Arkansas so is a lot of familiarity here again thank you so much for your channel and I'm going to see if I can find your cookbook😊😊😊
I love that you said you bake it in cast iron. I can’t believe anybody makes anything in anything but cast iron…
🤣🤣🤣
Just kidding.. not really.
Megan, I pray every day that both of my sons find and marry a girl like you.
She’s definitely an amazing wife! Don’t have to worry about going hungry that’s for sure! I’m fortunate to have her!
@@lawsonlawnandfarm8073 absolutely! It is amazing what all falls into place when a man has a good woman in his life.
Thank you so much, that means a lot. I'm just doing what I love and appreciate the encouragement!
Im 5 th generation Ozark. I live in the Foot hills of the Ozarks. We call it skillet bread in our parts. Stillets on the on the other hand is something like tortillas but instead of lard we use butter. My families oldest recipe comes from just before the civil war.
Omg my mom made this all the time ..but she made it with old fashioned butter milk..she made and I knew it as “pan Loco” I’m gonna make some in the cooler weather ..ty
I have always thoought pone bread was just another name for corn bread! what a revelàtion this was!
Thank you for that information.
My mom made a similar bread but she used water i think. I don't rightly remember if she added sugar or not. Cooked it in the oven and we called hokey pone. I ate plenty of biscuits and plenty of hokey pone growing up. Thanks for sharing
My girls Papa was from Robbinsville NC when Mama was not at home for lunch he mD Pone bread.
I do mine exactly like Im making buttermilk biscuits, hands and all and just put it in a pan and bake it. I did it a lot when kids were growing up..saves time because youre not making them biscuits...just slap it in the pan 😂❤
I would call that a giant drop biscuit.
I make drop biscuits on ocassion and have poured into a skillet and baked before.
But I usually spoon the batter onto a baking sheet and make the individual biscuits.
Drop biscuits and some sliced tomato... cant beat that.
Thanks for all your video"s Megan. Bought your cookbook on Amazon can't wait to try your recipe's.Thank you for sharing Southern cooking!God Bless you!
Thank you so much! God Bless
Mom called it Pong Bread ! Here in Eastern Kentucky!
The different names for this type of bread amazes me! Thank you for sharing that!
My Mom made this alot instead of biscuits, but we called it pony bread I'm from the mountains of NC 😊
Ours in Virginia was enough SR as you need and enough bacon grease so you could taste it and just enough water to make a dough. It’s great. I’ve never heard of sweet pone bread. I guess it’s just different from state to state.
@8L8:35 it ain't gotta be pretty....just gotta taste good!....look forward to more of these!
My granny used to make this for me, and would have home made honey butter to go on it. Oh how I would love a slice of that now. Thanks for the memories.
That looks GREAT! Thanks!
Yum
From WV, we grew up calling it batter-ass-bread. Delicious
Yummy!! Made it just like you said. I think I like it better than corn bread and biscuits!
Ps this looks absolutely delicious& I def am making this. Ty so much🌸
I’m from NC. Been eating that pone bread since I was a kid. My favorite thing to eat that with macaroni and tomatoes.
That looks good my wife and i we going to try this😊
My grandma was from Roan Mountain and would do that same recipe and cook in a cast iron pan on a stove top and do more like a thin pan cake and we always called them hoe cakes. That and a wild onion with pintos is always what home taste like to me.
Thank you for sharing! I may have to try this one day!
My mom also made them more like pancakes. We had both flour and corn and called them hoe cakes. 😊
We just called it biscuit bread. And really enjoyed it.