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.

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."

Momma would fix one with some gravy sometimes and say “Here’s your Pone, eat it or leave it alone.”

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.

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 🙏🇨🇦

I’m from NC as well. Can I just say it is so good to hear someone else on KZfaq with my accent! My daddy always preaches havin “True Grit” we say it all the time😂 love the channel.

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 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.

Proof you don't need much to get by. My momma cooked this way for years, love fried cornbread and biscuits and sausage gravy!

Extra butter is like leftover shrimp. I've heard the term but never seen it myself.

This makes me miss my momma so much she made the best pone bread

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.

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😂😂

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 😊

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.😊

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!!!!!

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. ❤

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.

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!

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!

I have got to try this. Went to school at ETSU years ago. Miss that accent.

My grandma made this with some gravy. I loved it. Thanks for the memory.❤

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 KZfaq. Yours looked the best. Now I'm following and enjoying more. She was a coal miners daughter from Harlan, Kentucky and never measured nothing. 😄

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!

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!!!❤

It reminds me of a shortcake, to put strawberries and whipped cream over!

You measure like my grandmother😊

My grandma used to make that. Wonderful memories. Thanks so much!

I remember my mother making this when I was a young girl.

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. 😊

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

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!!!

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 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 mom used to make this all the time in the winter, but she used 1/2 wheat flour, 1/2 corn meal. The baking dish was hot with hot rendered bacon fat in it, so when the dough was put in the baking dish it sizzled and became extra crispy. We called it corn pone.

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 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

From WV, we grew up calling it batter-ass-bread. Delicious

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 mother used to make this. I grew up in W VA and I forgot how to make this.

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!

I’ve heard of this bread,but I’ve never tried it I’m going to make it and it sounds delicious

I’m from NC. Been eating that pone bread since I was a kid. My favorite thing to eat that with macaroni and tomatoes.

I have always thoought pone bread was just another name for corn bread! what a revelàtion this was! Thank you for that information.

My momma left the sugar out when we had it with gravy ut put it in when we wanted something sweet.

There is a similar pastry of the same name, that’s sweet. It’s eaten in Barbados.

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.

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.

My Mom made this alot instead of biscuits, but we called it pony bread I'm from the mountains of NC 😊

Bless ya

Yes. I love me some pone bread. Gravy , homemade butter, jelly or syrup. Yummy

Can’t wait to try this tomorrow!!! Hoping cold bacon grease will work.

My Grandma and Mommy made this for breakfast and it was so yummy!! 😋

I love pone bread

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.

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

Beautiful texture fluffy already buttered bread.

Call me slow - I just discovered your channel, I love your honesty and of course, your delicious recipes!

I was raised on this bread. My momma was born and raised in a holler in Kentucky. And this bread was a regular in our dinners and breakfast often. Memories!!! Ty

I like your style and loved the show. Thanks.

I make what I call corn pones . My husband and kids gobbled them up.

We just called it biscuit bread. And really enjoyed it.

NEVER HEARD OF THIS, AS SOON AS I SAW WHAT YOU WERE DOING ,I KNOW I HAD TO GET UP RIGHT THEN AND MAKE THIS FOR OUR DINNER TONIGHT. IT WAS AMAZING. I DID SUBSCRIBE. HI FROM LUTZ FLORIDA USA

Love your attitude!! I grew up in the mountains of Wv.

It looks delicious. Greetings from Cajunland South Louisiana. God bless 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.

I've been trying to learn how to make the perfect tasting biscuits, following KZfaq 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.

My mom always call it whole cake. Delicious ❤

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..

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.

Thank you.

Grampa always made pone bread every morning. He had twelve kids and he did breakfast while granny got everyone up and ready for work or school. He made 2 loaves one for breakfast and The other was there for lunch or after school as a snack to hold ya til supper time. Granny made lunch and supper and actual biscuits.

That looks GREAT! Thanks!

So good to see you for the first time. I live in Texas but was raised in Georgia. God bless you.

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 😂❤

Interesting, I've made this with my sourdough. Didn't know it had a name. Looks tasty. I also made it with cornbread. It was very tasty.

I love your videos....my granny use to cook pone bread all the time...I miss it. I can sit and listen to her talk all day 😁😊❤

Man that looks good ‼️

Thanks, for the recipe!!!

Thank you for this recipe...

Looks really good!!

Really liking this recipe and will make this often.

Looks delicious

Gonna have to give this a try

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!

Looks good

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.

Looks so delicious, soft and fluffy.

Looks pretty easy to make I'll try it 😋 thank you 😊

love pone bread in cold weather

Ps this looks absolutely delicious& I def am making this. Ty so much🌸

I’m gonna be making some of this bread TODAY 🍞

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

That looks good my wife and i we going to try this😊

Looks yummy and delicious I'm going to try it😊

That’s some fluffy bread! Never had pone bread but I’m gonna try it ❤ty

Looking forward to trying this out. Thank you from Ontario Canada 😘❤️🙏🏻🇨🇦

Loved it 💕