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Ingredients
1 ½ cups white cornmeal
1 teaspoon sugar
Salt to taste
1 teaspoon baking soda
2 cups buttermilk
2 eggs, beaten
1 ½ tablespoons unsalted butter, melted
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 64 milligrams cholesterol; 227 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 354 milligrams sodium; 7 grams protein; 6 grams sugar
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
- Step 1
Sift together the cornmeal, sugar, salt and baking soda.
- Step 2
Combine the buttermilk and eggs and stir into the cornmeal mixture. Mix until smooth.
- Step 3
Grease a nine-inch cast-iron pan with legs and pour in the cornmeal mixture. Bake over coals for about 30 minutes.
This bread can also be baked in a preheated 400-degree oven for 30 minutes.
Private Notes
Comments
Why is this called Spider Bread?
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.