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Spider Corn Cake

Spider Corn Cake recipe image
This traditional Spider Corn Cake is a beloved Southern-style dessert that bridges the gap between savory cornbread and sweet cake. Made with fresh cornmeal, a touch of flour, and a homemade sour milk mixture, it bakes up with a distinctive golden crust and a tender, moist interior. The simple combination of butter, eggs, and sugar provides a comforting richness without being overly sweet. Perfect for breakfast, brunch, or as a side dish to complement spicy meals, this cake is easy to prepare with pantry staples. The unique method of pouring milk over the batter during baking ensures a unique texture that is crisp on the edges and soft in the center. Serve warm for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 213.9
Dietary: Vegetarian
Description
This traditional Spider Corn Cake is a beloved Southern-style dessert that bridges the gap between savory cornbread and sweet cake. Made with fresh cornmeal, a touch of flour, and a homemade sour milk mixture, it bakes up with a distinctive golden crust and a tender, moist interior. The simple combination of butter, eggs, and sugar provides a comforting richness without being overly sweet. Perfect for breakfast, brunch, or as a side dish to complement spicy meals, this cake is easy to prepare with pantry staples. The unique method of pouring milk over the batter during baking ensures a unique texture that is crisp on the edges and soft in the center. Serve warm for the best experience.
Ingredients
  • 2 1/2 cup Milk, divided
  • 2 teaspoon Vinegar
  • 2 Eggs
  • 1/4 cup Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 2/3 cup Yellow cornmeal
  • 1/3 cup All-purpose flour
  • 2 tablespoon Butter or margarine, melted
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    In a small bowl, combine 1 cup of the milk with the vinegar and let stand for 5 minutes to curdle, creating a sour milk mixture.
  3. 3
    In a medium mixing bowl, beat the eggs and granulated sugar together until well blended.
  4. 4
    Stir the sour milk mixture, the remaining 1 cup of fresh milk, baking soda, and salt into the egg mixture until smooth.
  5. 5
    Add the yellow cornmeal and all-purpose flour to the wet ingredients, stirring gently until just combined and smooth; do not overmix.
  6. 6
    Place a 10-inch cast-iron skillet in the oven to heat while the batter rests, or melt the butter/margarine in the skillet on the stovetop until hot.
  7. 7
    Carefully remove the hot skillet from the oven or stovetop, tilt to coat the bottom and lower sides with the melted butter or margarine.
  8. 8
    Pour the batter evenly into the hot skillet.
  9. 9
    Immediately pour the remaining 1/2 cup of fresh milk evenly over the top of the batter.
  10. 10
    Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  11. 11
    Remove from oven and let cool for 5 minutes before cutting into 12 wedges. Serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 213.9kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.5g8%
Cholesterol 32.1mg11%
Sodium 1686.5mg71%
Total Carbohydrate 37.7g13%
Dietary Fiber 2.6g11%
Sugars 8.4g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, cornmeal, skillet, cake, southern, dessert, baking, eggs, butter, milk, rustic, homemade, comfort food, breakfast, brunch, vegetarian, traditional, cast iron, corn cake, spider cake
Read it online: https://www.chefs-mate.com/recipe/spider-corn-cake/