Recipe For Cooking Spider Corn Cake
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 508 of 825.
(Miss Parloa)
3/4 cup of cornmeal. 1 egg. 1/4 cup of white flour. 1/2 cup of sweet milk. 2 tablespoonfuls of sugar. 1/2 cup of thick sour milk. 1/2 teaspoonful of salt. 2 tablespoonfuls of butter. 1/2 teaspoonful of soda. 1/2 cup of sweet milk.
Sift together the dry ingredients, stir in the egg beaten and mixed with half a cup of sweet milk, and the sour milk, which should be very thick. Melt the butter in a small frying-pan, turn in the mixture and pour the second half cup of sweet milk over this without stirring. Bake about twenty-five minutes. Cut in triangles for serving. This corn cake is some times called custard corn cake, as, when the conditions are favorable, a line of creamy custard is formed within the cake.