Although I’m not from New England, I understand that a cast-iron skillet is called a spider. Why? I have no idea. Anyway, you cook this tasty breakfast treat in a spider. Pour honey over the top and you’ve got an instant breakfast.

INGREDIENTS
• 2 cups milk
• 4 teaspoon white vinegar
• 1 cup all-purpose flour
• 3⁄4 cup yellow cornmeal, preferably stone-ground
• 3⁄4 cup sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 large eggs
• 2 tablespoons butter
• 1cup heavy cream

DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the milk and vinegar in a bowl and set aside to sour. In another bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk the eggs into the soured milk; stir into the dry ingredients and set batter aside.
3. Melt butter in a 12-inch cast-iron skillet and pour in the batter. Pour the cream into the center and slide the skillet into the oven. Bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm. (It’s perfect on its own, but people may want to put something on the spider cake — butter and honey or jam.)
4. NOTE: You can use 2 cups of buttermilk instead of souring regular milk. And, if spider cake inspires you to buy a cast-iron skillet, you’ll need to season it when it first comes out of the box, unless you buy a pre-seasoned one. To season it, rub the inside with bacon grease or oil and bake it very slow for about an hour. Then each time you use it, swipe it lightly with oil before you store it.

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