Spider Cake (AKA creamy corn cake)
Mrs. Lincoln's Boston Cook Book, 1896
1 tbsp unsalted butter, cold
1 cup heavy cream
2 tbsp unsalted butter, melted and cooled
2 cups whole milk
1/2 cup raw sugar
3 small eggs (or 2 large)
1 1/2 tbsp vinegar
1/2 tsp vanilla bean
1 cup stone ground semolina flour
1/4 cup stone ground blue corn girts
1/2 cup fine stone ground blue cornmeal
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
Heat the oven to 350°F.
Butter the bottom and sides of a 10-inch cast iron skillet.
Once oven is at temp, put skillet in the oven to heat.
Add vinegar to milk, set aside to sour, ~5 min.
Mix dry ingredients in large bowl.
Mix wet ingredient in small bowl
Combine wet into dry ingredients, stir until just combined
Rest batter for 5-10 min
Pull out oven rack (leave skillet on rack in the oven)
Pour batter into hot skillet, then pour heavy cream in the center. DO NOT STIR.
Bake for 45 mins, will pull away from the sides and be a bit soft in the center.
Let cool for 30 minutes before slicing and serving.
Amazing brunch, with a bit of maple syrup and a side of bacon.