| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Native amer, Great plain |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Milk or water |
| 2 |
c |
Yellow or white cornmeal |
| 3 |
|
Eggs, separated |
| 4 |
tb |
Melted butter |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 375 degrees F. Bring milk to a boil in a large saucepan
over medium heat. Gradually stir in cornmeal and cook, stirring, for a few
minutes until thickened. Beat in egg yolks, butter and seasonings. In a
separate bowl, beat egg whites until they stand in stiff peaks. Fold whites
into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30
minutes until puffed and golden brown on top.
From "Spirit of The Harvest: North American Indian Cooking," by Beverly
Cox and Martin Jacobs. Collected from the Int'l Fido Cooking Echoes
Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 11:35:06 +0000
From: Joell Abbott <abbott@ZIP.COM.AU>
A Message from our Provider:
“Your pain touches God’s heart”