Cheyenne Indian Batter Bread

Recipe Rating:
 2 Ratings


1 qt sweet milk (whole milk)
1 pt white corn meal
3 eggs
1 Tbsp butter, melted (or margarine)
1/2 tsp salt

The Cook

Colleen Sowa Recipe
Well Seasoned
La Crosse, WI (pop. 51,320)
Member Since Apr 2010
Colleen's notes for this recipe:
This is a very old recipe that has been passed down through the years...
Make it Your Way...

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Bring milk to a full boil, stir in corn meal slowly. Cool. Add well beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in a moderate (350 - 375 degree) oven until well done.

About this Recipe


1-5 of 6 comments

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user Eddie Jordan EDWARDCARL - Nov 12, 2010
Hello Colleen, This BATTER BREAD sounds so good and easy. My opinion is I would use only butter and no margarine in anything that called for butter or margarine. I will make this as soon as I get a chance.
user Colleen Sowa colleenlucky7 - Nov 12, 2010
Thanks Eddie.... and take a picture of it when you make it...please....!!!
user Jo Anne Sugimoto sugarnspicetedibears - Nov 13, 2010
Hey Colleen? Are you part Indian? I am curious, now.
user Colleen Sowa colleenlucky7 - Nov 13, 2010
No, I am not part Indian... but I have a lot of recipes from my great grandmothers who had friends from many tribes all over the country. My great grandfather was an engineer and inventor, and he traveled all over the country (and he took his family of 11 children with him). My great grandfather was interested in different cultures and was particularly fond of the American Indians... customs and foods (as was his wife and children). My father passed this love of our Navive Americans onto his children.... Thus... My love and interest...
user Jo Anne Sugimoto sugarnspicetedibears - Nov 13, 2010
That is great and very interesting. Thank you for sharing memories of your great grand parent with me. Honihoni, XOXOXOX Jo

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