Cheyenne batter bread

6 servings

Ingredients

Quantity Ingredient
1 quart Milk or water
2 cups Yellow or white cornmeal
3 Eggs, separated
4 tablespoons Melted butter
teaspoon Salt
½ teaspoon Pepper

Directions

Preheat oven to 375 degrees F. Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings. In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes until puffed and golden brown on top.

From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.

Submitted By HILDE MOTT On 01-25-95

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