2 c. milk
1 c. yellow cornmeal
1/2 c. sugar
1 stick butter
1 1/2 tsp. salt
3 eggs, beaten
2 pkg. yeast
1/2 c. warm water
Scant 6 c. all purpose flour

Add milk to cornmeal slowly. Cook until thick, remove form heat. Add sugar, butter, and salt. Let cool. Dissolve yeast in water, let stand for 10 minutes. Add yeast to eggs to cornmeal mixture. Add flour and knead; it is a very soft dough. Let rise once. Roll out 3/4 inch thick and cut with cookie cutter; let rise. Bake at 350 degrees until golden brown.