Pone

Chiefly Southern U.S. See johnnycake. See Regional Notes at johnnycake, light bread.
ETYMOLOGY: Virginia Algonquian poan, appoans, cornbread.
REGIONAL NOTE: A staple of the early American colonies from New England southward to Virginia was pone, a bread made by Native Americans from flat cakes of cornmeal dough baked in ashes. Pone is one of several Virginia Algonquian words (including hominy and tomahawk) borrowed into the English of the Atlantic seaboard. The word pone, usually in the compound cornpone, is now used mainly in the South, where it means cakes of cornbread baked on a griddle or in hot ashes—as the Native Americans originally cooked it.

What's barley got to do with corn? Sigh...