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Spider Corn-Cake
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). When done, there should be a streak of custard through it.
✨ Vintage Recipe
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). When done, there should be a streak of custard through it.
Preserved exactly as written in the original source
Beat two eggs and one-fourth cup sugar together
Add one cup sweet milk and one cup of sour milk in which you have dissolved one teaspoonful soda
Add a teaspoonful of salt
Mix one and two-thirds cups of granulated corn meal and one-third cup flour with this
Put a spider or skillet on the range and when it is hot melt in two tablespoonfuls of butter
Turn the spider so that the butter can run up on the sides of the pan
Pour in the corn-cake mixture and add one more cup of sweet milk, but do not stir afterwards
Put this in the oven and bake from twenty to thirty-five minutes
When done, there should be a streak of custard through it
Modern guidance to help you succeed with this vintage recipe
The unique 'spider cake' technique creates its signature custard streak through strategic layering. The final cup of milk, poured on top without stirring, settles through the batter during baking, creating distinct layers—a set cornbread top and bottom with a creamy custard center. The acid in sour milk reacts with baking soda to produce carbon dioxide, creating lift and tenderness, while also activating the corn's natural starches for better structure. Preheating the skillet with butter creates an immediate crust on the bottom, preventing the batter from absorbing excess milk and helping maintain the layered texture.
This is best served fresh from the oven while the custard layer is at its creamiest. The dry ingredients (cornmeal, flour, salt) can be mixed together up to 1 day ahead and stored in an airtight container at room temperature. However, do not mix the wet ingredients or bake the cake until ready to serve.
Store leftovers covered in the refrigerator for up to 2 days. The custard layer will firm up as it cools, transforming the texture. Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven for 10 minutes. Note that reheated spider cake will have a more uniform, dense texture rather than the original layered custard effect.
AI-generated tips from Chef Cecil's culinary database
This is best served fresh from the oven while the custard layer is at its creamiest. The dry ingredients (cornmeal, flour, salt) can be mixed together up to 1 day ahead and stored in an airtight container at room temperature. However, do not mix the wet ingredients or bake the cake until ready to serve.
Store leftovers covered in the refrigerator for up to 2 days. The custard layer will firm up as it cools, transforming the texture. Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven for 10 minutes. Note that reheated spider cake will have a more uniform, dense texture rather than the original layered custard effect.
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