2 c. milk
2/3 c. cornmeal
3/4 c. sugar
1 tsp. salt
1/2 c. butter
1 pkg. yeast
1 c. lukewarm water
2 eggs
5-6 c. flour

Place milk and cornmeal in heavy cast iron kettle. Cook, stirring constantly until mixture becomes smooth, thick mush. Remove from heat; add sugar, salt and butter. Cool to lukewarm. Dissolve yeast in water. Stir cornmeal mixture well; add egg and yeast mixture. Mix well. Add flour, 1 cup at a time. Turn out on well floured surface; knead into a firm ball. Let rise at least 4 hours. Roll out about 1" thick. Cut with round cookie cutter. Place on baking sheet, let rise until doubled. Bake at 375 degrees for 10 minutes. Brush with butter. Makes 3 dozen.