Jan 06 2015
I first saw this recipe at Food52 and knew it was one for me to try. Any cake that has cornmeal in it and baked in a cast iron skillet is one I have to try. I baked it today and it is a taste treat, delicious! The edges and bottom get a little crispy and a brown top covers a nice gooey layer that is from pouring a cup of heavy cream in the middle of the batter before baking.
I am always interested in food history and wondered why they called this a spider cake. I looked it up on the net and found the three legged cast iron pots and pans used to cook over coals in an open hearth were called spiders. I had probably read this before but it never stayed with me.
I am not sure who to give credit for the recipe; it shows up several places like this one. There are a few others that have the same ingredients in different amounts but don’t add the cup of cream before baking. I would say the original recipe is probably pretty old since it is called a spider cake.
My wife and I had a small piece of it warm out of the oven and that’s the best way to eat it. I ate a piece after my supper and had it room temperature with some maple syrup. It might be better warmed a little in the microwave. Either way it is delicious!
Smokin Don
Recipe:
New England spider cake (iron skillet corncake)
Serves 8
• 2cups milk
• 4teaspoons white vinegar
• 1cup all-purpose flour
• 3/4cup yellow cornmeal
• 3/4cup sugar
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 2 eggs
• 2tablespoons butter
• 1cup heavy cream
• Maple syrup, for serving
1. Preheat the oven to 350° F. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes -- you'll see the milk get lumpy).
2. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
3. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
4. Melt butter in a 10- or 12-inch cast-iron skillet. Pour in the batter. Pour cream into center, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.
5. Slice into wedges and serve warm, with maple syrup if you'd like.
