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home > recipes > breads > spider cornbread
from NY, USA 1/2 stick butter or margarine 1/2 cup flour 2 tsp baking powder 2 cups (stoned ground preferred) white or yellow cornmeal 2 Tbs. sugar 1 tsp salt 2 eggs 3 cups buttermilk or soured milk preferred or regular milk A bit different than standard cornbread more moist and almost a custardy texture. Combine flour, cornmeal, sugar, salt and baking powder and mix well. Melt butter in a 12 inch black cast iron skillet with oven proof handle in a preheated 400F. Beat eggs well and beat in 2 cups buttermilk. Then combine with dry mixture to moisten well. Remove skillet from oven, tilt pan to evenly coat the butter in the pan. Pour in the cornmeal batter and immediately pour on the remaining cup of buttermilk. Do not mix in. Return to oven and bake about 30 minutes or until top is pale golden and tester inserted comes out clean. Don't overbake. Serve hot, cut or scooped from the pan with additional butter. Note: stone ground cornmeal will have a different texture than other types of cornmeal. If you don't have a cast iron skillet, cornbread may be baked in a 9 x 13 pan. The name "spider" refers to the type of pan, an old cast iron pan with "feet" Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/

Spider Cornbread


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(posted May 1, 2003)

from NY, USA

1/2 stick
butter or margarine
1/2 cup
flour
2 tsp
baking powder
2 cups (stoned ground preferred) white or yellow
cornmeal
2 Tbs.
sugar
1 tsp
salt
2
eggs
3 cups
buttermilk or soured milk preferred or regular milk

A bit different than standard
cornbread more moist and almost a custardy texture.

Combine flour, cornmeal, sugar, salt and
baking powder and mix well. Melt butter in a 12 inch black cast iron skillet with oven proof handle in a preheated 400F. Beat eggs well and beat in 2 cups buttermilk. Then combine with dry mixture to moisten well. Remove skillet from oven, tilt pan to evenly coat the butter in the pan. Pour in the cornmeal batter and immediately pour on the remaining cup of buttermilk. Do not mix in. Return to oven and bake about 30 minutes or until top is pale golden and tester inserted comes out clean. Don't overbake. Serve hot, cut or scooped from the pan with additional butter.
Note: stone ground
cornmeal will have a different texture than other types of cornmeal. If you don't have a cast iron skillet, cornbread may be baked in a 9 x 13 pan.
The name "spider" refers to the type of
pan, an old cast iron pan with "feet"

Joan,Larry and Cosmo the cutie dog
Visit our Culinary And
Baking Adventures
http://www.pipeline.com/~rosskat/



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