https://www.copymethat.com/r/jy2fhof8ki/how-to-make-new-england-spider-cake/
142370557
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jy2fhof8ki
2024-11-15 08:53:36
How to Make New England Spider Cake
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Ingredients
- 2 cups milk
- 4 teaspoons white vinegar
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ¾ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 1 cup heavy cream
- Maple syrup, for serving
- See the full recipe (and save and print it) here.
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- WHAT TO COOK BRUNCH BAKE LONG READS HOLIDAY ENTERTAINING COMFORT FOOD BREAKFAST CHRISTMAS CAKE CAST IRON
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- We’ve made this recipe from the NYT cookbook for years. It’s a great “to go” breakfast, but it doesn’t keep long. You can stretch it a bit by storing in the fridge, but try to finish it within 48 hours! I think 3 days is the absolute max.
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- P.S. I make it with whole wheat pastry flour and cultured butter. These may affect the shelf life.
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- Can the AP flour be subbed for 1:1 GF flour?
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- I loved this recipe, thank you so much. Out of curiousity-could actual soured milk be used for this recipe? It sounds gross. But, I always hate dumping and wasting milk, and maybe the baking cooks off the germs?
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- Item looks like a winner but is overpticed
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- Sounds great. Will you please tell me how to make a savory version of this? I would be very grateful!
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- I made this, this morning, It is simple and delicious. Thank you.
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- juliet July 21, 2016
- Has anyone done this GLUTEN FREE? If so which ALL PURPOSE FLOUR did you use and how did it come out? THANK YOU!
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- Eric M. January 8, 2016
- 350 degrees, not 250! This won't let me edit my posted comments.
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- Eric M. January 8, 2016
- Shanya, if you preheat the skillet in advance, this will properly cook the bottom so it isn't soggy and it won't stick. Just as with regular cornbread, it's best to place the dry skillet in the oven and preheat the oven and the pan at the same time. When the oven reaches 250 degrees, melt the butter in the pan, spreading it around with a fork or spatula. Be sure to spread the butter along the sides as well as the bottom, as it melts. When the butter has melted, pour the batter into the pan, then pour the cream into the center. The hot pan will properly cook the underside of the cake. The result will be a bottom layer that is fluffy and moist all the way to the bottom; but it's not soggy. And it doesn't stick!
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- shayna January 4, 2016
- Just made this cake and it's great! I am wondering if anyone else had a problem with a soggy bottom, and what I could do to correct it. Preheat the skillet in the oven? The top was golden and perfect, cooked in an 11" cast iron skillet.
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- Marcy January 31, 2015
- I am looking for a cornbread to serve with beans, but it can NOT be crumbly, or my husband won't eat it-and this definitely doesn't look crumbly! So what I'm wondering is, instead of pouring the cream over the top, if I mixed it in with the other ingredients, would it make for an overall non-crumbly cornbread that could be served with butter on the top?
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- Ellen February 20, 2015
- Marcy, I once googled "Sweet, moist cornbread" because I dislike dry,, non-sweet, crumby cornbread. Anyway, up popped a great recipe that I have made countless times and gotten undeserved credit for. It calls for Albers cornmeal, but any brand will do. Nothing exotic in the ingredients and it is great with a meal or as a dessert or with breakfast.
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- Barbara P. March 6, 2015
- If you want a moist cornbread Google cornbread made with jiffy corn muffin mix, sour cream, cream corn, and oil. Wonderful. The best.
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- Barbara P. March 6, 2015
- 1 pkg Jiffy Corn Muffin mix
- 1 small can cream style corn
- 2 eggs
- 8 oz. sour cream
- 1 tsp. salt
- 1 to 2 Tbs sugar
- ⅓ to ½ cup corn oil
Steps
Directions at food52.com
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