Recipe from the Thermador Taste of America Cookbook
A spider” is what a cast-iron skillet was called in Vermont during days gone by. And cornbread made in cast iron is typical of New England. Johanna’s take on cornbread in a skillet, which is delicious for breakfast or dessert, also shows off pure Vermont maple syrup. Her kids return to Vermont from Los Angeles and
Manhattan just to get a taste of this cake.
2 cups whole milk
1 tablespoon distilled white vinegar or apple
1 cup all purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 tablespoons (¼ stick) butter
1 cup whipping cream or heavy cream
Pure Vermont maple syrup
Preheat oven to 350°F. Combine milk and vinegar in
medium bowl. Set aside to sour, about 10 minutes.
Combine flour, cornmeal, sugar, baking soda, and
salt in another medium bowl. Whisk eggs into
soured milk. Pour egg mixture into dry ingredients;
stir to blend.
Melt butter in 10-inch-diameter cast-iron skillet. Pour
batter into skillet. Pour cream into center of batter.
Carefully slide skillet into oven and bake until golden
brown, 40 to 45 minutes.
Cut warm cake into wedges. Serve with maple syrup.
Serve with coffee, tea, milk, hot chocolate, or juice.