Spider Corn Cake

Ingredients

• a cupful and two-thirds of corn meal
• one-third of a cupful of flour
• one-quarter of a cupful of sugar
• a teaspoonful of salt
• two eggs
• a cupful of sour milk
• one of sweet milk
• a small teaspoonful of soda
• two tablespoonfuls of butter

Method

1. 1

   Mix together the corn meal, flour, sugar, and salt.

2. 2

   Beat the eggs and add sour milk and sweet milk with dissolved soda.

3. 3

   Pour this mixture onto the dry ingredients and mix thoroughly.

4. 4

   Grease a hot frying-pan with butter, pour in the batter, add more sweet milk without stirring, and bake in a hot oven for half an hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 426. The excerpt below is the record exactly as published.

Spider Corn Cake. For this cake there is required a frying-pan with a handle short enough to go into the oven. Mix together a cupful and two-thirds of corn meal, one-third of a cupful of flour, one-quarter of a cupful of sugar, and a teaspoonf ul of salt. Beat two eggs till light, and add to them a cupful of sour milk and one of sweet milk in which a small teaspoonful of soda has been dis- solved. Pour this mixture upon the dry ingredients, and mix thoroughly. Have the frying-pan very hot, and after greasing it with two table-spoonfuls of butter, pour the batter into it. Now pour into the mixture another cupful of sweet milk, but do not stir the cake. Place the frying-pan in a hot oven, and bake for half an hour. When the cake is cooked, slip it gently from a pan on to a platter or large plate. This is one of the most delicious forms of corn bread. * Rice Corn Cake. Put a quart of milk and a pint of boiled rice into a double-boiler. Into a large bowl put a cupful and three- quarters of corn meal, one-third of a cupful of flour, one teaspoonful of salt, and one table-spoonful of sugar. When the milk and rice are found to be boiling, pour gradually over the dry ingredients, and beat the mixture very thoroughly. Beat six eggs till light, — whites and yolks separately, — and stir into the mixture. Have ready some well-buttered pans, and pour the mixture into them. It should be an inch deep. Bake in a hot oven for half an hour. 806 MISS PARLOA'S KITCHEN COMPANION. This is a moist corn cake, but it is sweet and delicious. With the quantities of ingredients mentioned, two large pans may be filled ; therefore half the quantities will be sufficient in a small family. * Corn Dodgers. Put into a bowl one pint of Indian meal, one table- spoonful of sugar, and one teaspoonful of salt. Pour on this a pint of boiling water. Beat the mixture vig- orously for eight or ten minutes, and then form it into small flat cakes about half an inch thick. Fry in fat for ten minutes if there be enough fat to immerse them, but for fifteen minutes if a frying-pan and only a little fat be used. * Corn Muffins. For a dozen and a half muffins use three gills of milk, one pint of flour, half a pint of corn meal, three table- spoonfuls of sugar, two of butter, three teaspoonfuls of baking-powder, and half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.