Cornmeal Griddle Cakes

1 cake yeast
2 cups milk, scalded and cooled
2 tablespoonfuls brown sugar or molasses
1 1/2 cups cornmeal
1 cup sifted flour
1 teaspoonful salt
2 eggs

Dissolve yeast in lukewarm milk, add sugar or molasses, then flour, eggs well beaten, salt and cornmeal and beat three minutes.  Cover and set aside to rise in a warm place for about one hour or until light.  Stir well.  Bake on hot griddle.  If wanted over night, use one-fourth cake yeast and an extra one-half teaspoonful salt.  Cover and keep in cool place.