New England spider cake from Food52 by Jonathan Reynolds

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Notes about this recipe

  • chawkins on March 02, 2015

    Creamy custard between two layers of not-too-sweet cornbread. Can eat it for breakfast, as a dessert or snack with a cup of tea. Very easy to put together, no need for a mixer, just a whisk to blend everything together and pour the cream in the center.

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