Instructions: A bit different than standard cornbread more moist and almost a custardy texture.

Combine flour, cornmeal, sugar, salt and baking powder and mix well. Melt butter in a 12 inch black cast iron skillet with oven proof handle in a preheated 400F. Beat eggs well and beat in 2 cups buttermilk. Then combine with dry mixture to moisten well. Remove skillet from oven, tilt pan to evenly coat the butter in the pan. Pour in the cornmeal batter and immediately pour on the remaining cup of buttermilk. Do not mix in. Return to oven and bake about 30 minutes or until top is pale golden and tester inserted comes out clean. Dont overbake. Serve hot, cut or scooped from the pan with additional butter.

Note: stone ground cornmeal will have a
different texture than other types of cornmeal. If you dont have a cast iron skillet, cornbread may be baked in a 9 x 13 pan. The name "spider"

refers to the type of pan, an old cast iron pan with "feet"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.