New England Spider Cake isn’t quite like any other cake I’ve ever had. Started in a hot skillet and finished in the oven, it’s a dense and lightly sweet cream-topped cornmeal cake that makes just as much sense for breakfast (with a drizzle of maple syrup!) as it is does as a rustic after-dinner dessert. And believe me, it’s good news that it fits in any time of day, since just one bite will have you wanting to eat it over and over again.
2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup heavy cream
Maple syrup, for serving
Preheat oven to 350°F.
Combine milk and vinegar in a bowl and set aside to let sour.
In a separate bowl, stir together the flour, cornmeal, sugar, baking soda, and salt.
Add eggs to milk and whisk to combine. Stir into dry ingredients and set aside.
Melt butter in a 12-inch cast iron skillet. Pour batter in, then pour the cream into the center. Gently slide skillet into oven and bake until golden brown, about 45 minutes.
Serve in wedges with maple syrup, if desired.