As far back as the oldest Hatteras resident can remember, pone bread has been considered a treat. It was first cooked in fireplaces, in iron pots, with hot coals on the lids, and later, in modern ovens. No camp meeting was complete without several of these, and not many Sundays passed without each home having a pone bread, cooked the day before.

This bread packs well and keeps for a week or more (if well hidden). Most families have passed their own recipes down to their daughters, and some vary in the amount of sugar and shortening used, and the size of the pan, to regulate the thickness.

In the days before freezers and short hunting seasons, all the thrifty islanders had a barrel of salted wild fowl, which made an excellent stew, and its gravy was enjoyed over the pone bread. Any gravy is good with it, however, so choose your own favorite to serve with this Cape Hatteras tradition.