Colleen Sowa Recipe

Cheyenne Indian Batter Bread

By Colleen Sowa colleenlucky7

Recipe Rating:
 2 Ratings

Colleen's Story

This is a very old recipe that has been passed down through the years...


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

Directions Step-By-Step

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

Course/Dish: Savory Breads
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 6
  • 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