1 c water
¼ c ghee or butter
5/8 t salt
2 Large eggs
2 c corn flour
2 t baking powder
Preheat oven to 450 with rack at lowest setting. Grind 1 heaping cup flour corn. Put 2/3 c in large metal bowl; put the rest in smaller metal bowl and whisk with baking powder. Put water, ghee and salt in pot on stove on high, covered. Put small skillet in oven. Scramble the eggs in a small bowl. When water boils and ghee melts, pour this into large metal bowl with the 2/3 c corn flour and whisk. Let sit 1 minute. Then whisk in the eggs. Then take skillet out of oven. Add the corn flour/baking powder mix to big bowl and whisk together quickly (2 seconds), then immediately pour into hot skillet, quickly smooth it flat and return to oven (bottom rack). Bake for 15 minutes. Invert skillet over cooling rack and bread will fall out. Cool 10-20 minutes, then slice and eat. Keep at room temp for 3 days or in fridge for a week. Heat in steam oven before eating.