Cheyenne Batter Bread
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INGREDIENTS 1 quart milk 1 tablespoon butter, melted 1 pint white cornmeal 1/2 teaspoon salt 3 large eggs, separarated In a saucepan braing 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)