Monday, October 10, 2011

Recipe: Spider Cornbread

I found an old recipe for "Spider Cornbread" when I was looking for vintage recipes for the blog.  No the recipe doesn't call for mashed spiders or cobwebs, instead spider was an old fashioned name for a skillet/frying pan, usually made of cast iron.  Ok so it's skillet cornbread is what we're getting at.  This recipe comes from a 1920 book for teaching young girls how to be proper homemakers. 

Spider Cornbread

3/4C Corn Meal
1/4C All Purpose Flour
1/2tsp Baking Soda
1T Sugar
1/2tsp Salt
1C Sour Milk (1C fresh milk with 1T Vinegar mixed in and allow to sit 5 mins)

Mix the dry ingredients in a bowl and then add the milk and the egg mixing thoroughly, it will resemble a thick batter.  Heat small cast iron skillet and grease with butter or shortening, drop in batter and place into 425° Oven for 25 mins or until toothpick inserted in center comes out clean.

I rather liked this recipe because it gives you a no nonsense cornbread.  It's not a sweet cornbread like most people prefer today but rather a down home style good for eating with fried chicken and mopping up the pot liquor from collard greens.
Yield 6 Servings

First Commenter:

Gina's Italian Kitchen


  1. We had this for dinner with 7-bean soup!! Nothing like cornbread made in a cast iron skillet :)

    Love the look of your blog!

    Have an awesome day . . . Gina

  2. Ooohh I love cornbread! Now that the weather is finally cooling down I'm ready to bake. Did you know cast iron skillets are great for pineapple upside down cakes too?

  3. Yes I've heard you can do that, I'd need a regular sized skillet though as this one is a small camping size, great for 2 fried eggs in the morning. Thanks for stopping by.

  4. Do you mean baking soda or baking powder for the spider cornbread recipe?

    1. Baking soda- that is why you add vinegar to the milk.


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