1/3 c. cornmeal
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
2 beaten eggs
4 c. (plus) flour

Cook cornmeal, sugar, salt, shortening, and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast which has been dissolved in lukewarm water, then egg. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl; cover and let rise. Punch down. Roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. Brush with melted butter; dust with cornmeal. Place on greased cookie sheet. Cover and let rise. Bake at 375 degrees for 15 minutes. (Dough may be kept in refrigerator for several days.)