This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Spider Cornbread
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Bake up a storm with this skillet-savvy spider cornbread. It's a nod to the old-school way of baking, where cornbread comes out with a character as rich as its flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter
1/2 cup all-purpose flour
2 teaspoons baking powder
2 cups white or yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
2 eggs
3 cups buttermilk, or regular milk
directions
Preheat the oven to 400 degrees F.
Place the butter in a 12-inch cast iron skillet and place the skillet in the oven to melt the butter.
Meanwhile, combine the flour, baking powder, cornmeal, sugar, and salt in a large mixing bowl.
In another bowl, whisk together the eggs and 2 cups of the buttermilk. While stirring, slowly add the egg mixture to the flour mixture and mix until combined.
Remove the skillet from the oven. Tilt the skillet so the butter evenly coats the bottom of it. Pour the batter into the skillet. Gently pour the remaining buttermilk over the top of the batter. Do not stir.
Return the skillet to the oven and bake at 400 degrees F for 30 minutes or until the cornbread is golden brown and a toothpick comes out clean when inserted into the middle.
Serve hot. Store leftovers in an airtight container.
recipe tips
Try adding herbs like rosemary or thyme to the batter.
Try different types of cornmeal, like blue cornmeal, for a different look and taste.
Adding a dollop of honey or maple syrup to the batter can add a little extra sweetness.
Serve with a drizzle of honey or a pat of butter on top.
Try making individual cornbread muffins using a muffin tin for easy portions.
common recipe questions
Can I use a different type of milk instead of buttermilk?
Yes, you can use regular milk, though buttermilk adds a tangy flavor and tender texture to the cornbread. If you don't have buttermilk, you can make a substitute by adding 3 tablespoon of lemon juice or vinegar to 3 cups of regular milk and letting it sit for 5 minutes.
Is it necessary to use a cast iron skillet?
A cast iron skillet is traditional for this recipe and helps create a crispy crust, but you can use a different oven-safe skillet or a baking dish if you don't have one.
Can I add mix-ins to this cornbread?
You can add ingredients like cooked bacon, diced jalapenos, corn kernels, or shredded cheese to the batter before baking.
Can I adjust the sweetness?
Adjust the amount of sugar to your taste. For sweeter cornbread, increase the sugar, and for less sweet, reduce or omit it.
What's the purpose of pouring buttermilk over the batter without stirring?
Pouring buttermilk over the top without stirring creates a creamier texture.
How do I store and reheat leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven or microwave.
What are some serving suggestions for spider cornbread?
Serve it as a side with chili, soups, or stews, or enjoy it as a breakfast item with honey and butter.
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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