Cheyenne Batter Bread

Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking dish with butter.

Heat the milk or water in a saucepan over medium heat until steaming, then slowly pour it over the cornmeal in a large bowl while stirring constantly to avoid lumps.

Let the cornmeal mixture cool for 5 minutes, then stir in the melted butter, salt, and pepper until well combined.

Beat the egg yolks separately and fold them into the cornmeal mixture using a spatula.

In a separate clean bowl, whip the egg whites using an electric mixer until stiff peaks form.

Gently fold the whipped egg whites into the cornmeal batter in two additions, being careful not to deflate the whites.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-35 minutes until the top is golden brown and a knife inserted in the center comes out clean.

Remove from the oven and let rest for 5 minutes before serving warm.