Pone (food)

[1] The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn,[2] meaning baked, possibly related to earlier ash cakes baked in hot coals.

[4] The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves ("pone"), or dumplings, called corn dodgers when dropped in stews and hush puppies when deep fried.

Her explanation of the history of these different terms follows: As "ash bread" it was baked in the hot ashes of the fireplace, protected by a cabbage leaf, or leaves; as "hoe cake" it baked on a hoe in the fields, or on a hoe-shaped board (with long handle) in the fireplace.

The batter can be enriched with sweeteners like sugar or molasses to improve the flavor, and spices like cinnamon, cloves, ginger or grated orange peel, but some cooks consider the addition of sugar a deviation from "the original dish".

[6] There are hundreds of variations of sweet potato pone in historical cookbooks with rose water, orange blossom water as a dessert, or served as a side dish for pork or wild game.