welcome friends welcome to Sunday
morning and the old cookbook show today
we're going to do a recipe out of this
book sent in by a viewer thank you very
much for sending this to us
it is the 1912 edition called a new book
of cookery by Fannie Farmer now all of
the Fannie Farmer cookbooks are just
known as the Fannie Farmer cookbook even
though each printing had a different
name and had a different assortment of
recipes they're all quite interesting
and they're all snapshot of the time
period today we're going to do something
called the Littleton spider corn cake so
we start out with cornmeal and I'm gonna
put that in a bowl along with some flour
and I'm just gonna beat that together
just to see if I can get the cornmeal
and the flour mixed together nicely
instead of sifting and that looks pretty
good
next up it calls for sour milk and sweet
milk so I put it in a cup of sweet milk
which is just regular regular plain old
milk there we go one cup next it asks
for sour milk and so I'm going to use 1
cup of buttermilk which is essentially
the same as sour milk in this time
period to that I'm going to add sugar
salt 2 eggs and the soda and I'm gonna
whisk that together mix it up really
good now the recipe tells me to heat an
iron frying pan doesn't say how hot so
I've got a cast-iron frying pan over
here sort of on medium heat and I'm
going to melt in this bit of butter and
you're melting the butter in just to
coat the bottom and probably the sides a
little bit so there we go so while the
butter melts I'm going to mix the wet
into the dry
I had expected the mixture to be a
little bit thicker than it is so now
we're supposed to pour it into the
cast-iron frying pan and then pour over
another cup of milk interesting I don't
know where this is going kind of really
strange I had expected because I knew
that I was pouring the milk over top I
had expected the the cornmeal batter to
be a lot thicker so that the milk might
stay on top into a spider pattern based
on the name this now goes into a hot
oven and bakes until done hey Jules hey
Glenn hey friends okay so this is called
what is this called littleton spider
corn cake torniquet k-- oh good - Larry
thing going on there yeah I don't know I
so you mixed some of the milk in with
the batter mm-hmm pour it into the pan
and then pour some more milk over top
mm-hmm I was expecting something
different but since I've never
experienced before who knows
so the cornbread's classic classic
cornbread nice and moist that upper
layer is it's almost a custard it is
it's kind of a quirky it's good or an
icing or it's definitely a different
texture mm-hmm
it's the same kind of flavor though yeah
so it's it's I wonder if that just
prevents it from burning I don't know is
that right is it is this the way does
anyone make this I've never heard of a
little tin spy here corn cake yeah is
this is this something that you and your
family make is did we do it right like I
mean it's got all the wonderful flavors
of cornbread mm-hmm it's got the corn
texture at the bottom but then that top
layer just I have no idea
am i okay with it yes mm-hmm so it's not
dry it's not sweet no it's not
savory if cornbread is just porn bread
yeah it's not super buttery my some corn
breads can be no the only butter is in
the pan
oh yeah coz some some are super buttery
super butter and other people bake them
till they're dry yeah mom so growing up
corn bread was not something that made
an appearance in our household very
often or my grandparents household tea
biscuits were really more though yeah
yeah tea biscuit or scone was was what
we had but I do like corn brisket the
corn biscuits as you like corn bread so
I like this
tell us how you make it if you make it
if your family makes it if your
grandmother made it if you have some
insight about what we perhaps did wrong
yeah or did we do it correctly because
there's there's four or five other
cornbread recipes in here and some of
them specify white corn some of them
don't specify whether you're using white
or yellow anyway I think now that we're
into barbecue season I'm gonna play
around with some more cornbread it's
more on the savory side I think so all
right thanks for stopping by
let's stay safe see you again soon
you
