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Cheyenne batter bread

Cheyenne batter bread is a traditional Native American bread originating from the Cheyenne tribe. It's a simple yet delicious bread made with minimal ingredients and can be cooked either in the oven or over an open fire. This bread has a dense texture and slightly crispy crust, making it perfect for serving alongside soups, stews, or as a base for open-faced sandwiches. The recipe is straightforward and easy to prepare.


3 egg (large eggs, eggs and yolks separated)
1 q milk (use whole milk for a richer taste)
4 T butter (or margarine)
2 c cornmeal (yellow, white or blue)
1⁄2 t salt


Preheat the oven to 375°F.

Melt the butter in the small saucepan. Add the melted butter and salt to the egg yolks. Beat well with a fork.

Beat the egg whites until they stand in stiff peaks.

Over medium heat, bring milk to a boil in the large saucepan. Slowly stir in the cornmeal. Keep stirring until the mixture thickens. Remove from heat. Add the egg yolk mixture to the cornmeal and stir well.

Using an over and under motion, gently fold the egg whites into the cornmeal mixture. Then pour the batter into the baking dish. Bake until the bread puffs up and is golden brown on top, 20-30 minutes.

Total time
45 minutes
Cooking time
Preparation time
1 loaf


Slice the warm bread and serve with honey.

As a savory bread, it pairs well with soups and stews.


Use buttermilk for a tangy flavor.

Add herbs like rosemary or thyme for a savory version.


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