One cup scalded milk, one-quarter cup sugar, one-half teaspoonful of salt, one-third yeast cake dissolved in one-quarter cup lukewarm water, one and three-quarters cup flour, one cup cornmeal, one-quarter cup butter.

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add cornmeal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.