Sweet Potato Corn Pones

These corn pones are old Southern cooking at its most honest. Mashed sweet potato mixed into a buttermilk-cornmeal batter, enriched with bacon drippings, shaped into balls, pressed flat, and baked on a greased griddle until they get crispy edges and a tender, slightly sweet center.

The sweet potato makes these pones moister and softer than plain cornmeal versions. It also adds a natural sweetness that pairs with the smokiness of the bacon drippings without needing much added sugar. Just a tablespoon of sugar in the whole batch.

Buttermilk and baking soda work together for the lift. The acid in the buttermilk activates the soda, giving the dense cornmeal batter just enough rise to keep the pones from being flat, hard discs.

Pressing each ball flat with the back of a fork is the traditional technique. It gives you a round with ridged marks on top that crisp up in the oven.

Chef Tips

• Use well-drained, smooth mashed sweet potato. Lumpy or watery potato makes the batter inconsistent and the pones fall apart.
• Bacon drippings add a smoky richness you can’t get from vegetable oil. Save drippings from your next batch of breakfast bacon.
• Grease the griddle well and make sure it’s hot before placing the pones. A cold surface means sticking.
• These are best eaten warm from the oven with butter, honey, or alongside a bowl of greens or soup.

Variations

• Jalapeño pones: Fold in a tablespoon of minced jalapeño for a spicy kick.
• Vegetarian version: Replace bacon drippings with melted butter or coconut oil.
• Cheddar corn pones: Stir in ¼ cup of shredded sharp cheddar for a savory, cheesy twist.