For 2 loaves or 16 rolls you will need:

2 pkg. active dry yeast
1 c. yellow cornmeal
1/2 tsp. baking soda
1/2 c. oil
1 c. buttermilk
1 tbsp. ea. salt and sugar
2 eggs
1 c. canned, cream-style corn (8 1/2 oz. can)
1 onion, minced
1 can (4 oz.) green chile peppers, minced
1 1/2 c. shredded sharp Cheddar cheese
4 1/2 to 5 1/2 c. all-purpose flour
2 tbsp. butter
Cornmeal

TIPS: Hot jalapeno peppers may be substituted for green chiles, if preferred. For rolls to fit 1/4 pound hamburgers, divide dough into 16 pieces.

GOOD SERVED WITH: Bean soup or any other hearty soup, except one based on corn. Delicious when toasted and served with chili and refried beans.