1 c. lukewarm skim milk
1 cake compressed yeast
1 1/2 c. sifted bread flour
2/3 c. solid shortening
1/4 c. sugar
1 egg
1 1/2 tsp. salt
1 1/2 c. cornmeal

Dissolve the yeast in the warm milk. Add white flour and beat well. Set in a warm place to rise. Cream together the shortening and sugar; add eggs and beat until stiff.

When the sponge is light, add this mixture to it. Add salt and cornmeal. Beat well. Fill muffin pans 3/4 full and let rise. Bake in moderate hot oven.