Spider corn cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk, divided |
| 2 | teaspoons | Vinegar |
| 2 | Eggs | |
| ¼ | cup | Granulated sugar |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1⅔ | cup | Yellow cornmeal |
| ⅓ | cup | All-purpose flour |
| 2 | tablespoons | Butter or margarine, melted |
Directions
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 ½ cup fresh milk over top. Bake 30-35 minutes until golden brown. Cut into 12 wedges; serve immediately. Serves 12.
Per Wedge: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g, Dietary Fiber 2 g, Cholesterol 48 mg, Sodium 266 mg.
SOURCE: *Modern Maturity, February-March 93 Posted By: Jim Bodle 3/93