I had the absolute honor of helping out with Alabama NewsCenter‘s awesome coverage of food-related stories to celebrate Black History Month and the contributions of African-American cooks and chefs to our state’s rich food scene (current and past).
One of my favorite pieces was about Juliette Flenoury, a name we all should know.
My editor Bob Blalock made the story I submitted way better when he invited local restauranteur Becky Satterfield (Satterfield’s restaurant and El ZunZun) to Alabama NewsCenter’s studio to narrate a video about her friend Juliette.
You can read the entire piece here and see that video, too.
Juliette grew up in Birmingham’s historic Fountain Heights neighborhood, and as a child she cooked alongside her mother. Before she was even a teenager, Flenoury was honing her skills, baking cookies and gathering fans among friends and family.
She began her first food-industry job working at the Greyhound Bus Station in downtown Birmingham. By day, she worked as a cashier, and at night, she cooked foods for the daily menu at the cafeteria in the bus terminal.
Juliette left the bus station job to cook at the Mountain Brook Club, where she remained for 43 years.
She says, “After cooking passionately for most of my life, I am best known for my corn pones, fried chicken, cornbread dressing, chicken potpies, greens and many other selections of Southern cuisine.”
Those corn pones, especially, are delicious little works of art, and watching her make them is art in motion. I was lucky enough to see this for myself one day at Becky’s home. Becky had invited her fellow members of the Birmingham chapter of Les Dames d’ Escoffier to meet Juliette and watch her cook. (We also enjoyed some amazing collards and black-eyed peas.)
Juliette retired from the Mountain Brook Club several years ago. She has spent some of her time since retirement cooking for family and friends; making gift baskets; listening to gospel music; taking care of elderly neighbors; and volunteering for Christian Service Mission when that organization needed her help cooking for the homeless and for student interns visiting Birmingham from various colleges.
Here’s Juliette’s recipe for her famous corn pones. Enjoy!
Juliette Flenoury’s Corn Pone Recipe
Preheat convection oven to 450 F
5 lbs. Martha White (plain) cornmeal
1 ½ cups granulated sugar
1 cup salt of your choice (Juliette keeps everything old-school with regular Morton Salt)
4 cups of melted Crisco shortening at 450 degrees F
4 gallons of boiling water to pour into mix
Another gallon and a half of boiling water for the dipping spoon
Spray four half-sheet pans with cooking spray and put into hot oven for 10 minutes (be careful not to let them stay in longer than that because they get too smoky). Then pull them out to use for panning the pones. This helps create a little caramelization.
Use a large commercial-grade metal kitchen spoon for mixing and shaping the pones.
Mix all dry ingredients first in a very large stainless steel mixing bowl (industrial/commercial grade).
Pour hot, melted Crisco into the cornmeal, stir quickly and incorporate well.
Pour boiling water, four cups at a time, until you have the right consistency. (The video will help with this part.) You might not need all of the water you prepared for this recipe, but have it on hand just in case.
Stir vigorously, and be reminded that this batter is very dense; at times, it will be hard to stir but needs to be fully incorporated.
Build a ridge on the side of the bowl nearest yourself, and smooth it off. Start scraping your spoon toward yourself as the cornmeal mixture kind of curls inside the spoon. Take it and turn your spoon to the left, tap it to release the pone. Repeat this the same way every time. All pones should be right next to each other and uniform. (A little extra hot water should be added via the large kitchen spoon at intervals to keep hydration level correct. Smooth out, pat it down, back and forth, then scrape to roll the pone into the spoon. Also, halfway through this recipe, you will need to change out your dipping water with fresh boiling hot water to keep the temperature up for the conduction through your spoon so the pones will curl uniformly within the spoon and so the spoon will stay clean.)
Put pones in the preheated convection oven and bake for 45 minutes at 450 F. Check halfway through, and rotate the pan. The pones should be brown on the top ridge and the rounded sides to give you the crunch you desire.
This recipe, straight from Juliette’s time in the Mountain Brook Club kitchen, and in her own words, makes a lot of corn pones—several dozen, in fact.