Susie's Spider Corn Cake
A simple and quick corn cake recipe, perfect for a light meal or snack. This modernized version uses readily available ingredients and provides clear instructions for beginner cooks.
Ingredients
- 1.25 cups Cornmeal
- 2 cups Buttermilk (Sour milk substitute)
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Eggs
- 2 tablespoons Butter (Plus extra for greasing the pan)
Instructions
- 1In a large bowl, whisk together the cornmeal, baking soda, and salt.
- 2In a separate bowl, whisk the eggs until well beaten. Gradually add the buttermilk to the eggs, mixing until combined.
- 3Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- 4Preheat oven to 400°F (200°C). Place the butter in a 9-inch cast iron skillet or oven-safe frying pan and place the pan in the oven to melt the butter. Once the butter is melted, carefully remove the pan from the oven and swirl the butter to grease the sides and bottom of the pan.
- 5Pour the batter into the prepared pan. Place the pan on the middle rack of the preheated oven and bake for 20-25 minutes, or until the corn cake is golden brown and a toothpick inserted into the center comes out clean.
- 6Remove the corn cake from the oven and let it cool slightly before slicing and serving. Serve warm.