Spider Bread

• 1 1/2 cups white cornmeal
• 1 teaspoon sugar
• Salt to taste
• 1 teaspoon baking soda
• 2 cups buttermilk
• 2 eggs, beaten
• 1 1/2 tablespoons unsalted butter, melted

1. Sift together the cornmeal, sugar, salt and baking soda.
2. Combine the buttermilk and eggs and stir into the cornmeal mixture.
3. Mix until smooth.
4. Grease a nine-inch cast-iron pan with legs and pour in the cornmeal mixture.
5. Bake over coals for about 30 minutes.

white cornmeal, sugar, salt, baking soda, buttermilk, eggs, unsalted butter

Taken from cooking.nytimes.com/recipes/2100 (may not work)