Description

Creepy Crawly Cornbread is a fun and festive Halloween-themed cornbread recipe made with blue cornmeal and a touch of honey for subtle sweetness. Baked in a spider-shaped silicone mold, these mini cornbread spiders are perfect for serving as a spooky side dish or appetizer at your holiday gatherings. With a tender crumb and slightly golden crust, this recipe combines simple ingredients into a delightfully creepy treat.

Ingredients

Scale

Dry Ingredients

1 cup blue cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

1 egg
⅔ cup milk
2.5 tablespoons vegetable oil
1 ½ tablespoons honey (hot honey or smoked honey recommended)

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C). Ensure that your silicone spider mold is oven-safe and ready to be used.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the blue cornmeal, baking powder, and salt until thoroughly combined.
Combine Wet Ingredients: In a separate bowl, beat the egg and then whisk in the milk, vegetable oil, and honey until the mixture is smooth and well incorporated.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined, avoiding overmixing to ensure a tender texture.
Prepare the Mold: Place your silicone spider mold, which has eight 2-inch by 1.5-inch slots, onto a heavy sheet pan. This will provide stability during baking.
Fill the Molds: Carefully pour the cornbread batter into each spider-shaped mold compartment, filling them nearly to the top to create well-formed shapes.
Bake: Position the sheet pan with the molds on the top rack of the preheated oven. Bake for 10-12 minutes or until the cornbread spiders are firm to the touch and slightly golden on the edges.
Cool and Serve: Allow the cornbread spiders to cool completely in the molds before carefully removing them. Serve as a creative and thematic side dish at your Halloween party or festive meal.

Notes

Using blue cornmeal gives a unique color and flavor to the cornbread, but yellow cornmeal can be substituted if needed.
For extra flavor, consider adding a pinch of smoked paprika or chili powder to the dry ingredients.
Ensure the silicone mold is placed on a sturdy baking sheet to prevent spills and for even cooking.
Cool the cornbread completely in the mold to help the shapes hold when removed.
Serve with butter, honey, or alongside chili or soup for a delicious pairing.