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Spider Corn Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients:
2.50 c Milk, divided
2.00 ts Vinegar
2.00 Eggs
0.25 c Granulated sugar
1.00 ts Baking soda
1.00 ts Salt
1.67 c Yellow cornmeal
0.33 c All-purpose flour
2.00 tb 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 1/2 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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