Cornmeal Rolls

1/3 c. cornmeal
1/2 c. sugar
1 t. salt
1/2 c. shortening, melted
2 c. milk
2 eggs, beaten
1 pkg. yeast
1/4 c. lukewarm water
4 c. flour

Combine cornmeal, sugar, salt, shortening and milk in double boiler. Cook until thick, stirring often. Cool to lukewarm. Add eggs and yeast that has been dissolved in warm water. Beat well. Add flour. Let rise in bowl 2 hours. Roll out, cut and brush with butter and place in oiled pans or sheets. Let rise 1 hour. Bake at 375 for 15 minutes.


Corn Bread