Steamed Corn Pones

Corn pones walk the line between the Southern US “pone” (a plain cornmeal cake) and the Mexican tamal (masa wrapped in corn husks). This version keeps the technique almost embarrassingly simple: shape your masa or cornmeal dough into small cigars, wrap each in a softened husk, and steam until cooked through.

The husks do all the flavor work. They impart a subtle sweet-grassy aroma into the dough during steaming and keep the pones moist as they cook. Soak dried corn husks in hot water for at least 30 minutes before you plan to wrap so they turn supple and tear-resistant. A 40 to 45 minute steam over rapidly boiling water is all they need. Keep the water topped up so the pot never runs dry, which would scorch the bottom husks and leave the pones tough.

Kitchen Tips

• Wrap so the open end faces up as the pones steam; moisture drips down through the husk without flooding the dough.
• Stack the pones loosely in the steamer. Crowded ones cook unevenly.
• Test doneness by unwrapping one; the dough should pull cleanly away from the husk. Sticky dough needs more time.
• Serve warm, with butter, sorghum syrup, or alongside a ladle of chili or beans.

Variations

• Add a handful of shredded cheese and a diced jalapeno to the dough for savory cheese corn pones.
• Stir in sweet corn kernels for a chunkier, sweeter version.
• Sweeten the dough with a few tablespoons of maple syrup or honey for dessert pones.