Preheat oven to 350 degrees.
Combine milk and vinegar in a bowl and set aside to sour.
In another bowl, combine flour, cornmeal, sugar, baking soda, and salt. Whisk eggs into the soured milk. Stir the wet into dry ingredients and set batter aside for several minutes. If you skip the rest, you won’t get dramatic of rivulets of cream in the finished product.
Put butter in a 12-inch cast-iron skillet and put in the oven to melt. Remove skillet from oven, tilting so the butter coats the sides. Pour in the batter. Very carefully and slowly, pour cream into the center of the batter. Slide skillet into the oven and bake until golden brown on top, about 40 – 45 minutes. Do not overbake!
There will be strange cracks emanating from the center of the cake, and it is done when the edges of the cake pull away from the pan. Slice into wedges and serve warm.
Note: When pouring the cream, the Spider Cake will work out much better if you use a spouted measuring cup so you have a little more control.
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