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Batter Bread

RG

This is a staple of the Cheyenne Indians.

Ingredients

  • 1 quart milk or water
  • 2 cups yellow or white cornmeal
  • 3 eggs, separated
  • 4 tablespoons melted butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper


Instructions

  1. Heat oven to 375 degrees F.
  2. 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.
  3. 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.

Serves 6.


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