Cheyenne Batter Bread

1 qt Sweet milk
1 tb Melted butter
1 pt White cornmeal
1/2 ts 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.

Yields
6 Servings