Batter bread
Batter Bread
This is a staple of the Cheyenne Indians.
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
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.
Serves 6.
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