Spider Bread

By Moira Hodgson

Total Time
35 minutes
Rating
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Featured in: Food; A BLAZING HEARTH

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Ingredients

Yield:Four to six servings
  • 1½cups white cornmeal
  • 1teaspoon sugar
  • Salt to taste
  • 1teaspoon baking soda
  • 2cups buttermilk
  • 2eggs, beaten
  • 1½tablespoons unsalted butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

227 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 388 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift together the cornmeal, sugar, salt and baking soda.

  2. Step 2

    Combine the buttermilk and eggs and stir into the cornmeal mixture. Mix until smooth.

  3. Step 3

    Grease a nine-inch cast-iron pan with legs and pour in the cornmeal mixture. Bake over coals for about 30 minutes.

Tip
  • This bread can also be baked in a preheated 400-degree oven for 30 minutes.

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Comments

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BedaBi

Why is this called Spider Bread?

Ensupunto

From the 18th century "spider" fry pan, in which the recipe was made. See https://www.thekitchn.com/new-england-spider-cake-22948875 for a reasonable explanation.

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