A Tale of Two Cornbreads

    Some friends invited our family over for chili and we were asked to bring a side. So, I cracked open my Boston Cooking School cookbook, circa 1940, for some ideas.  I came up with 2:
I made each just the way the cookbook states, but made the “rich corncake” version of the golden corncake. Read the recipes and guess the verdict of the taste test (you might just be able to guess at the pictures!)

Golden Corncake

  • 3/4 c. cornmeal
  • 1 c. flour
  • 1/3 c. sugar
  • 3 t. baking powder
  • 3/4 t. salt
  • 1 c. sour cream (or 3/4 c. milk)
  • 1/4 c. milk
  • 1 egg, well beaten
  • 2 T. shortening or butter, melted
  1. Mix and sift dry ingredients; add milk, egg and shortening; bake in a shallow buttered pan (I baked in a 12 inch cast iron skillet) for 20 minutes at 425.

Littleton Spider Corncake

  • 1 1/3 cups corn meal
  • 1/3 c. flour
  • 1 t. baking soda
  • 1 c. sour milk (I put 1 T. lemon juice and fill up the rest of the meas. cup with milk and let sit 3 minutes)
  • 2 eggs, well beaten
  • 2 c. milk, divided
  • 1/4 c. sugar
  • 1/2 t. salt
  • 1 1/2 T butter
  1. Mix and sift corn meal, flour, and soda.
  2. Add sour milk, eggs. 1 cup of the milk, sugar and salt.
  3. Melt butter in a 10 inch cast iron skillet and turn in mixture.
  4. Pour over remaining milk and bake 50 minutes at 350.
Cut into pie shaped pieces for serving.


The Golden Corncake won! It was sweet and moist. How awesome that it had hardly any fat and it had low sugar!  The kids gobbled it down! As for the the Spider Corncake, it was a really interesting texture. Our friend said it tasted like “scrapple” he had had in PA minus the meat. To me it was almost gummy. The top was crispy while the bottom was not gooey, but chewy. So, if you must, please make the golden cornbread!

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