1 pkg. active dry yeast
3 c. flour
1 c. whole wheat flour
1 1/2 c. evaporated milk
1/4 c. butter
1 egg
Yellow cornmeal

Mix sugar, salt, yeast, 1 1/2 cups flour, 1 cup whole wheat flour.

Heat milk and butter until warm (not hot). Add to butter mixture and mix for 2 minutes. Mix in egg and remaining flour, stirring for 2 minutes more, to make into a soft ball. Add more flour if needed. Put on a floured surface, knead for 3 minutes. Put into large greased bowl, turn ball greased side up. Cover and let rise until double in size.

Roll dough 1 inch thick. Cut into circles. Drop into cornmeal, coating on both sides. Bake in an oiled cast iron skillet at 350 degrees until done.