Meal Pattern Minute: Corn Pone

For Child and Care Food Program (CACFP) operators, determining whether grain items are creditable can sometimes be challenging, especially with regional foods like corn pone. Is it just another form of cornbread, or are there specific preparation details that affect whether it credits toward the grains component? Understanding how preparation methods and ingredient standards impact crediting is key to staying compliant while offering culturally relevant foods. 

Listen to this Meal Pattern Minutes as Isabel Ramos-Lebron, MS, RDN, LD, explains how corn pone can be part of a reimbursable meal or snack. 

Transcript: The answer is that it depends. Corn pone is a traditional cornbread, typically made from cornmeal, water or milk, and fat, and either baked or fried. In the CACFP, cornbread type products like corn pone are creditable toward the grains component if they are made with enriched or whole grain cornmeal and are baked if made on-site. As a reminder, creditable foods cannot be fried on-site and credit towards the CACFP. 

Staying mindful of ingredients and preparation methods helps ensure your grain items are both delicious and creditable. Explore below these resources to keep your menus compliant while celebrating traditional foods like corn pone. 

• USDA CACFP Crediting Handbook
  • Provides guidance on how grains, including cornbread products, credit in the CACFP. 
• USDA Crediting Grains in the Child Nutrition Programs Tip Sheet - Part 1: Creditable Grains in Child Nutrition Programs
  • A quick-reference guide outlining which grain products are creditable in the CACFP and the criteria they must meet, including whole grain-rich and enriched requirements. 
• USDA Determining Ounce Equivalents of Grains in CACFP Recipes 
  • A practical resource that explains how to calculate ounce equivalents for grains in recipes, like corn pone, helping operators accurately document grain contributions toward the meal pattern. 

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