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Ingredients
  

  • 1 stick margarine
  • 1/2 cup sugar
  • 2 tsp. salt
  • 1/3 cup cornmeal not self-rising. Yellow or white cornmeal can be used
  • 2 cups milk
  • 2 eggs beaten
  • 1/4 cup warm water
  • 1 Tbsp. yeast
  • 4 + cups bread flour

Instructions
 

  • Cook margarine, sugar, salt, cornmeal, and milk in kettle; stir until thick like mush.
  • Cool until lukewarm
  • Beat 2 eggs; add to the mush mixture
  • Dissolve yeast in warm water
  • Add to the mush mixture and mix well.
  • Add flour until dough is a sticky texture.
  • Stir continually until it becomes like a cooked mush. Cool to lukewarm.
  • Beat 2 eggs; add eggs to the mush mixture.
  • Dissolve 1 Tbsp. yeast in 1/4 cup warm water.
  • Add to the mush mixture.
  • Mix well.
  • Add 4 cups bread flour or more if needed.
  • Let dough rise.
  • Roll out and cut into circles (you choose the size).
  • Put on greased cookie tray.
  • Brush with melted butter.
  • Let rise until double
  • Bake at 375 for 15-20 minutes.
  • Remove from oven and brush tops with butter
  • Dust with cornmeal on the tops (optional)