Spider Cornbread
 
.. submitted by rosskat 
from ny, usa 
 
1/4 cup  (1/2 stick) butter or margarine
1/2 cup  flour
2 tsp  baking powder
2 cup  (stoned ground preferred) white or yellow cornmeal
2 Tbsp  sugar
1 tsp  salt
2   eggs
3 cup  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/ 
 
 
-- 
(ID: 12912) Mirror: rec.food.recipes: Sun, May 4, 2003


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