Spider corn cake
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Spider corn cake
  Corn    Cakes  
Last updated 6/12/2012 1:24:28 AM. Recipe ID 58004. Report a problem with this recipe.
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      Title: Spider corn cake
 Categories: Breads
      Yield: 12 Servings
  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 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.

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Recipe ID 58004 (Apr 03, 2005)

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