Description
New England Spider Cake is a traditional regional favorite, combining cornbread with a custard-like twist, baked in a cast iron skillet. The unique preparation method offers caramelized edges and a creamy center, making it ideal for breakfast or dessert, topped with maple syrup.
Ingredients
Scale
- 2 cups milk
- 4 teaspoons white vinegar
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 1 cup heavy cream
- Pure maple syrup, for serving
Instructions
- Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to warm while you prepare the batter. In a small bowl, combine the milk and vinegar, then set aside to curdle slightly (about 5 minutes) to create a buttermilk substitute.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt until well combined.
- Add the milk-vinegar mixture and eggs to the dry ingredients. Whisk until smooth and well incorporated, but avoid overmixing.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the hot skillet and swirl until completely melted and coating the bottom and sides of the pan.
- Pour the batter into the hot, buttered skillet. The edges may begin to bubble and set immediately – this is exactly what you want!
- Now for the signature step that makes this cake special: gently pour the heavy cream over the center of the batter. Do not stir! The cream will form a separate layer that creates the magical custard effect during baking.
- Carefully transfer the skillet back to the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted near the edge comes out clean. The center will still appear somewhat soft due to the cream.
- Allow the cake to cool in the skillet for 5-10 minutes before serving. Cut into wedges and serve warm with a generous drizzle of maple syrup.
Notes
- For a tangier flavor profile, replace the milk and vinegar combination with 2 cups of buttermilk.
- Stone-ground cornmeal provides a more rustic texture in your cake.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Brown sugar can replace white sugar for a deeper, more molasses-like flavor.
- Apple cider can be used to create a fall-inspired variation.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 300°F oven for about 10 minutes or in the microwave for 20-30 seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 18
- Sodium: 235
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 95