corn pone

1 big corn cake — 25 minutes

Corn pone has been part of our diet since 2016, ever since our good friend Claudia from the sailboat Essencia made some for us.

Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.

This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.

Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.

Oven version

To prepare corn pone in the oven, preheat the oven to 190 °C (375 °F). Preheat the cast iron skillet in the oven, then spread mixture in the skillet. Bake for 30 min, or until edges start to brown.


cornmeal150 g
olive oil15 ml
salt1.25 g
waterboiling, 250 ml