Corn bread on top of stove .. griddle

I lived in the panhandle of Florida over 50 years ago and corn bread was made different ways.. One was called corn pone and was mixed and baked on a lightly greased griddle on top of the stove, It was a heavier bread, baked and turned over to bake the top side.. and absolutely delicious, Another was backed in the oven in a preheated frying pan. The cooks used selfrising corn meal, some bacon fat or lard in the pan .. I think it is still done that way in Bonifay.. I was a "yankee" transplant. I never did learn the corn bread making but sure became good at making dishpan biscuits, mixed and rolled by hand.. My first attenpt was a disaster. The biscuits were so ragged, but I finally learned how to make them smooth..to eat, they torn in small pieces, then dipped in butter and sorghum syrup .Self rising flour was used for these. . Memories!!!

I stuck with making the "Yankee" corn bread that we called "Johnny Cake"