ksul-uasc-mscc224_056

½ c white corn meal

Scald milk, add shortening, salt and
sugar and stir until shortening is melted
Soften yeast cake in lukewarm water
When milk mixture is lukewarm, add
yeast, egg and 2 C. flour. Beat until
thoroly combined, then stir in re-
maining flour. Knead on floured
board until dough is elastic,
place in a greased bowl, cover with
a clean cloth and let rise until
double bulk in a warm place (80°-85°)
Punch down and roll dough to ¼"
Cut with a 3½" cookie cutter and place
on bread board a cookie sheet which
has been spread with some of the
corn meal. Cover with waxed paper,
set in a warm place, and let rise
until double. Sprinkle top with
more corn meal. Bake over very low
heat on ungreased griddle about
7 min on each side or until lightly
browned. Makes 20 muffins.