1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1 1/2 c. lukewarm milk, scalded then cooled
1 c. cornmeal
1/2 c. sugar
1/2 c. butter/butter, softened
2 eggs, slightly beaten
2 tsp. salt
5 3/4 to 6 1/4 c. all purpose flour
Cornmeal
Butter/butter, softened
Butter/butter, melted

If using self-rising flour, omit salt.

Dissolve yeast in warm water. Stir in milk, 1 cup cornmeal, the sugar, 1/2 cup butter, the eggs, salt, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. Dough is ready if indentation remains when touched.

Grease 2 baking sheets; sprinkle with cornmeal. Punch down dough; divide in half. Roll each half into 12 inch circle. Spread with softened butter; cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place crescents with points down on baking sheets. Cover; let rise until double about 40 minutes.

Heat oven to 400 degrees. Brush crescents lightly with melted butter; sprinkle with cornmeal. Bake until golden brown 15-20 minutes. 32 crescents.