New England Spyder Cake

aka Custard Corn Cake

From NY Times

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

DIRECTIONS:

  1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
  2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
  3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
  4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  5. Melt butter in the cast iron pan.
  6. Pour in the batter.
  7. Pour cream over the batter, into the center.
  8. Bake 45 min at 350 F.
  9. Slice into wedges and serve warm.
  10. Great for dessert or breakfast.

 

NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.

 

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