Spider Bread

 

Monday, October 20, 2008

Nebraska Spider Bread

There’s an International Dutch Oven Society. (re-posted from my other blog, the insomniacs kitchen)

My mother got this recipe from Avi when they first moved to Massachusetts in 1975. I found this written out on a lined yellow recipe card the other day. Nebraska Spider Bread named after the cast iron spider pan. Which was a cast iron Dutch oven pot with legs.
serves 5-6 preheat oven to 375
1 and 1/4 cups coarse corn meal
1 Tbsp dark brown sugar
1 teasp salt
1 teasp baking soda
3 Tablespoon melted butter or corn oil or bacon fat
5 eggs beaten
2 and 1/2 cup buttermilk or 2 and 1/2 cups of milk and a half teaspoon of white vinegar or yogurt diluted with milk to make one and a half cups
3 Tablespoons butter or oil
Mix dry ingredients + add to the mixed liquids. Melt butter in 10" Spider pan or cast iron Dutch oven. Tip grease all over, then add batter. bake 30 minutes in preheated 375 oven. Serve hot with butter maple syrup or honey. Do not overcook the eggs they set a bit after your remove the pot from the oven.