1/3 c. cornmeal
1/2 c. sugar
1 tsp. salt
1/3 c. crisco
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
2 beaten eggs
5 c. flour (or more if needed)
melted butter
cornmeal

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick. Cool to lukewarm. Add yeast which has been dissolved in warm water. Then add eggs and beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl, cover and let rise until double. Punch down.

Roll out to one inch thickness. Cut with 2 1/2-inch biscuit cutter. Brush with melted butter and dust with cornmeal. Place on greased cookie sheet. Cover and let rise.

Bake at 375 for 15 minutes. (You can keep this dough in refrigerator for several days.)

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He rained down manna for the people to eat. He gave them the grain of heaven. Men ate the bread of angels; He sent them all the food they could eat. Psalm 78:24-25