Cheyenne Tribe Batter Bread - Native American

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Cheyenne Tribe Batter Bread - Native American

 

1 quart milk

1 tablespoon butter, melted

1 pint white cornmeal

1/2 teaspoon salt

3 large eggs, separarated

 

 

 

In a saucepan bring milk to a full boil; slowly stir in the cornmeal. Remove

from heat; cool.

 

Add well-beaten egg yolks, melted butter and salt. Fold in stiffly beaten egg

whites.

 

Bake in a moderate 375 degree oven until a crispy brown, about 20 minutes. (Or

according to your oven).

 

Source: Lynn's Country Kitchen

Formatted by Chupa Babi: 04.13.08

 

ChupaNote: this is the perfect recipe for a well seasoned cast iron skillet!

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