Spider Corn Cake

Spider Corn Cake



Ingrients & Directions


2 1/2 c Milk, divided
2 ts Vinegar
2 Eggs
1/4 c Granulated sugar
1 ts Baking soda
1 ts Salt
1 2/3 c Yellow cornmeal
1/3 c All-purpose flour
2 tb Butter or oleo, liquid


Preheat oven to 375 degrees F. In small bowl trust 1 cup of the
milk with vinegar to make sour milk; set mixture divagation. In medium
bowl beat eggs and sugar unitedly. Mix in sour milk, 1 cup fresh
milk, baking tonic, and saltiness. Stir in cornmeal and flour, mixing until
tranquil. Pour butter into 10 inch cast-iron skillet, tipping skillet
to coat bottom and sides. Pour in clobber. Pour odd 1/2 cup
fresh milk over top. Broil 30-35 minutes until golden dark-brown. Cut into
12 wedges; serve straightaway. Serves 12.


Per Bomber: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g,
Dietary Fibre 2 g, Cholesterol 48 mg, Na 266 mg.


REFERENCE: *Modern Maturity, February-Adjoin 93

Yields
12 Servings