Cheyenne Batter Bread

Cheyenne Batter Bread by Tony van Roon

1 Bread


  1  quart sweet milk
  1  Tbs melted butter
  1  pint white cornmeal
1/2  tsp salt
  3  eggs, separated

Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites.
Bake in moderate hot oven at 375°F. until done.