Post by blackcrowheart on Jul 24, 2007 14:25:27 GMT -5
This Batter bread 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.
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.