Batter Bread

This is a staple of the Cheyenne Indians.

Yield: 6 servings

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.