1/3 c. corn meal
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
2 c. milk
1 pkg. yeast
1/4 c. warm water
2 beaten eggs
4 c. or more flour
Melted shortening
Cornmeal

Cook cornmeal, sugar, salt, shortening, and milk in medium saucepan until thick (like cereal); cool to lukewarm. Add yeast which has been dissolved in warm water, then eggs; beat thoroughly. Add flour to form soft dough.

Knead well on lightly floured board. Place in lightly greased bowl. Let raise about 1 hour; punch down. Roll out to 1-inch thick. Cut with 2 1/2-inch biscuit cutter. Place on greased cookie sheet; brush with melted shortening.

Bake at 375 degrees for 15 minutes. Sprinkle tops with cornmeal.