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Cheyenne Batter Bread




Source of Recipe


Internet


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.