My grandmother had this recipe called Bastard Bread. This recipe is from the "roots deep in the formative period of early southern homemaking. It came from Daffodil Mill, outside of Birmingham,Ala. The name of this recipe came from "T'aint all cornbread. That flour makes a bastard of it".I was told those days cornmeal was plentiful, but flour was scarce.The recipe says to put melted lard in the spider. I figured spider is the pan. I was wondering when this recipe came out? When people were calling the pan spider? I am trying to find out as much as I can about this, including the Daffodil Mill, too. I really would like to learn the language of early southern days.