Dissolve the yeast and sugar in the lukewarm milk. Add butter, corn meal, flour, eggs and salt. Beat well.

Fill greased and floured muffin pans until two-thirds full.

Set to rise in a warm place, free from draft, until light - about 1 1/2 hours or until nearly doubled in bulk.

Bake in a preheated 350°F oven for 20 minutes or until done.

These can be prepared the night before by reducing the yeast amount to 1/4 package and adding an extra 1/2 teaspoon salt if left to rise in a cool kitchen.