[Sca-cooks] Cornbread

[Cathy Harding]

I like one that comes from the early fammy farmer cookbook.  Called a spider
cake  because it was often done on the hearth with a spider (something like
a frying pan with legs.   (we have done this on the hearth as well as in the
oven.)  I comes out as a corn pudding on the botton and a corn bread on top)

Spider Corn Cake

Ingredients

  2 1/2 c  milk, divided
      2 ts vinegar
      2    eggs
    1/4 c  granulated sugar
      1 ts baking soda
      1 ts salt
  1 2/3 c  yellow cornmeal
    1/3 c  all-purpose flour
      2 tb butter or margarine, melted

Instructions

Preheat oven to 375 degrees F. In small bowl combine 1 cup of the
milk with vinegar to make sour milk; set mixture aside. In medium
bowl beat eggs and sugar together. Mix in sour milk, 1 cup fresh
milk, baking soda, and salt. Stir in cornmeal and flour, mixing until
smooth. Pour butter into 10 inch cast-iron skillet, tipping skillet
to coat bottom and sides. Pour in batter. Pour remaining 1/2 cup
fresh milk over top. Bake 30-35 minutes until golden brown. Cut into
12 wedges.

Maeva in An Tir



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