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Spider Corn Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

    2.50 c Milk, divided
    2.00 ts Vinegar
    2.00 Eggs
    0.25 c Granulated sugar
    1.00 ts Baking soda
    1.00 ts Salt
    1.67 c Yellow cornmeal
    0.33 c All-purpose flour
    2.00 tb Butter or margarine, melted

Preheat oven to 375 degrees F. In small bowl combine 1 cup of the milk with vinegar to make sour milk; set mixture aside. In medium bowl beat eggs and sugar together. Mix in sour milk, 1 cup fresh milk, baking soda, and salt. Stir in cornmeal and flour, mixing until smooth. Pour butter into 10 inch cast-iron skillet, tipping skillet to coat bottom and sides. Pour in batter. Pour remaining 1/2 cup fresh milk over top. Bake 30-35 minutes until golden brown. Cut into 12 wedges; serve immediately. Serves 12. Per Wedge: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g, Dietary Fiber 2 g, Cholesterol 48 mg, Sodium 266 mg. SOURCE: *Modern Maturity, February-March 93 Posted By: Jim Bodle 3/93

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