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 |
| 1½ | 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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