New England Spider Cake

5.0(92)

This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''

by Jonathan Reynolds

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New EnglandProject, Side Dish

Servings

8 servings

Total time

Calories / serving

364 kcal

Ingredients (10)

serves

2 cups milkmilk
4 teaspoons white vinegarvinegar
1 cup all-purpose flourflour
3/4 cup yellow cornmealcornmeal
3/4 cup sugarsugar
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
2 eggsegg
2 tablespoons butterbutter
1 cup heavy creamheavy-cream

Instructions (2 steps)

01Preheat oven to 350 degrees. Combine milk and vinegar in a bowl and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
02Melt butter in a 12-inch cast-iron skillet. Pour in the batter. Pour cream into the center, slide skillet into the oven and bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm.

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Rich recipe — supports nutrition-aware planning.