I was intrigued by a recipe for Spider Cornbread in a hundred-year-old cookbook. What an unusual name! After doing a little research, I discovered that Spider Cornbread is a regional food that is eaten in New English and some other sections of the U.S.
Spider Cornbread has a creamy middle layer that is made by pouring milk on top of the batter after the has been poured into the skillet that will be used to cook the cornbread.
The verdict: The Spider Cornbread was tasty, though the creamy layer wasn’t very thick. I baked the Spider Cornbread in a 12-inch cast iron skillet. If I made it again, I’d use a slightly smaller skillet – maybe a 10-inch skillet. This would result in a thicker cornbread and a thicker creamy layer.
Here is the original recipe:
Is “cornbread”, one word or two? I think that it’s one word, but see that the old recipe makes it two words – corn bread. Maybe the two word version is an older way of writing cornbread.
When I made this recipe, I reduced the salt by a small amount, and used 3/4 teaspoon rather than the 1 teaspoon called for in the original recipe.
Here’s the recipe updated for modern cooks:
1 tablespoon shortening
1 cup milk + 3/4 cup milk
2 tablespoons sugar
1 cup cornmeal
1/3 cup flour
3/4 teaspoon salt
2 teaspoons baking powder
Preheat oven to 400° F. Grease a 10 – 12 inch cast iron skillet; with the shortening; then put skillet into oven while it is preheating.
In the meantime, put egg in mixing bowl and beat; add 1 cup milk and beat. Add sugar cornmeal, flour, salt, and baking powder; beat to combine. Remove skillet from oven and pour batter into it. Pour the remaining 3/4 cup of milk on top of the batter, but do not stir. Return skillet to oven, and bake for approximately 25 minutes. When a wooden pick inserted in the center comes out clean, the cornbread is done. Removed from oven and cut into triangles.