1630s, "American Indian bread," earlier appone, ponap (1610s), from Powhatan (Algonquian) apan "something baked," from apen "she bakes." Later used in Southern U.S. for any type of cornbread, "especially coarse kinds used by the negroes and poorer whites, commonly called corn-pone" [Century Dictionary, 1897]. Properly, corn pone is made from corn flour and milk, baked or fried.
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