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–+ servings
Cornbread Spiders

Delicious Cornbread Spiders: Fun for Halloween and Beyond

These Cornbread Spiders are a fun, kid-friendly treat perfect for Halloween and gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 spiders
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Blue Cornmeal Gluten-free option depending on the brand
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 large Egg
  • 1 cup Milk Substitute with plant-based milk for dairy-free
  • 1/4 cup Vegetable Oil Can substitute with melted butter
  • 2 tablespoons Honey Hot or smoked honey recommended
Optional Ingredients
  • 1/2 cup Jalapeños Add for a spicy twist
  • 1 cup Cheese Shredded, for a savory profile
  • 1/4 cup Brown Sugar Swap with honey if desired

Equipment

  • Baking Sheet
  • Silicone Baking Mold
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your silicone baking mold on a sturdy baking sheet.
  2. In a large mixing bowl, combine blue cornmeal, baking powder, and salt. Whisk until well blended.
  3. In another bowl, whisk together egg, milk, vegetable oil, and honey until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fill the silicone baking mold nearly to the top with the batter.
  6. Bake for 10-12 minutes until golden and a toothpick comes out clean.
  7. Allow to cool slightly in the mold for a few minutes before carefully removing.
  8. Serve warm or at room temperature, perfect for any gathering!

Nutrition

Serving: 1spiderCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing for a light, fluffy texture. Feel free to experiment with flavors like jalapeños or cheese.

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