Cheyenne Batter Breadbreads 1 quart sweet milk 1 tablespoon melted butter 1 pint white cornmeal 1/2 teaspoon 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 oven - 375 until done. |
