spider cake

New England spider cake (iron skillet corncake)

Serves 8

·         2cups milk

·         4teaspoons white vinegar

·         1cup all-purpose flour

·         3/4cup yellow cornmeal

·         3/4cup sugar

·         1/2teaspoon baking soda

·         1/2teaspoon salt

·         2 eggs

·         2tablespoons butter

·         1cup heavy cream

·         Maple syrup, for serving

  1. Preheat the oven to 350° F. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes -- you'll see the milk get lumpy).
  2. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
  3. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  4. Melt butter in a 10- or 12-inch cast-iron skillet. Pour in the batter. Pour cream into center, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.
  5. Slice into wedges and serve warm, with maple syrup if you'd like. 
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