A Corn Pone is a small cornmeal bread with a crunchy, chewy texture. They are popular in the southern US.
The batter is quite thick. It has no egg in it, and often no milk.
It is formed into small ovals, and then baked or fried in butter, margarine, lard or bacon grease
A Corn Pone can also be made as one large cake, that is cut up to serve.
There are gradations of cornbread. True cornbread is made elegantly with milk and eggs and shortening and is considered, rightly, good enough for any one. Then comes cornpone. It is not so rich, leaving out the eggs and usually the milk, and is made in a skillet on top of the stove." -- Rawlings, Marjorie Kinnan. Cross Creek. New York: Charles Scribner's Sons. 1942.