Spider Corn Bread
Makes 6 servings

A spider is a heavy cast-iron frying pan with a lid and three 3-inch legs.  It was the frying pan carried across the country in covered wagons.  Used for of open-hearth cooking, it was set over hot coals covered, and heated with additional coals on the lid.  For this version, I use a normal skillet and cooking the bread on the stovetop.

Ingredients

• 1/2 - cup all-purpose flour

• 1 1/2 - cups cornmeal

• 2 – teaspoons baking powder

• 1 – teaspoon salt

• 1 – tablespoon sugar

• 2 – eggs, beaten

• 3 – cups milk

• 5 – tablespoons butter

Directions

1. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar.  

2. In a separate small bowl, mix the eggs and milk together.  

3. Then pour egg mixture into the flour and cornmeal mixture and stir.

4. Place the skillet on the stovetop and heat to moderate.  

5. Place butter and melt.  

6. When the skillet is hot, pour in the batter and cover.  

7. Reduce the heat to low and cook 20 minutes or until done.