1/3 c. cornmeal
1/2 c. sugar
1 tsp. salt
1/2 c. melted shortening
2 eggs, beaten
1 pkg. yeast
1/4 c. lukewarm water
4 c. all-purpose flour
2 c. milk

The night before, combine the cornmeal, sugar, salt, shortening and milk in a double boiler, cooking the mixture until it is thick, stirring it often. (Refrigerate overnight.) The next morning, add the eggs, and the yeast dissolved in water. Beat the mixture well. Let it rise in a greased bowl for 2 hours, then add the flour to form a soft dough.

Knead it lightly, letting it rise in a greased bowl for 1 hour. Knead the dough again before rolling it out and cutting it with a biscuit cutter. Brush the dough pieces with fat; crease them and fold them like Parkerhouse rolls. Place them on an oiled sheet to rise for 1 hour, then bake them at 375 degrees for 15 minutes. This recipe makes a very soft dough. It yields 3 dozen rolls, which may be in different shapes. Use flour generously when handling and shaping them.