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    Cheyenne Batter Bread


    Source of Recipe


    Web

    List of Ingredients




    1 quart milk or water
    2 C. yellow or white cornmeal
    3 eggs, separated
    4 T. melted butter
    1-1/2 tsp. salt
    1/2 tsp. pepper

    Recipe




    Preheat oven to 375*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 seasoning.

    In a separate bowl, beat egg whites until they stand in stiff peaks.   Fold whites in 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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