Spider corn cake

Yield: 12 Servings

Measure 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

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

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