American
Susie’s Spider Corn Cake
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1¼ cups Corn Meal
- 2 cups Sour Milk
- 1 teaspoon Soda
- 1 teaspoon Salt
- 2 Eggs
- 2 tablespoons Butter
Make it
Method
- 1
Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes.
Source & rights
Where this recipe comes from
Susie’s Spider Corn Cake, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.