Spider Cornbread

Spider Cornbread

www.kentuckytourism.com

Delight in rich, custard-like Spider Cornbread from Southern Kentucky, traditionally baked in a cast-iron skillet. Served with pinto beans or as a tasty breakfast.

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Ingredients

  • 1 cup white cornmeal (Prof. Wanda Dodson uses unsifted stone ground)
  • 1/3 cup flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup rich milk (Dodson uses half & half)
  • 1/4 cup water

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