Published on April 10, 2014 by Carol
Tribal Affiliation: Colorado, my great grandmother was pure Cherokee
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Orgin of Recipe: Offered by Corissa Dewitt …… who learned this from a friend who is very interested in Native American Recipes
Type of Dish: Contemporary & Traditional
In a saucepan, stir 2 cups milk into cornmeal.
Cook, stirring constantly until very thick.
Stir in 1 cup milk, butter, and baking powder.
Stir about 1 cup of this mixture into beaten egg yolks.
Return all to saucepan.
Gently fold in egg whites (stiffly beaten) and chilies.
Remove from heat.
Bake in a 235 degree oven for 50 minutes in greased, 2-quart casserole (loaf pan).
Immediately slice and serve with butter and green chili taco sauce, can add fried eggs to the side.
OPTION: grate cheddar over sauce.