Cornmeal Muffins
One cup scalded milk, 1/4 cup sugar, 1/2 teasp. salt, 1/3 yeast cake, 1/4 cup tepid water, 1 3/4 cups flour. When light add 1/4 cup melted butter and 1 cup of fine cornmeal. Fill buttered iron gem pans 1/2 full. Put in slow oven with oven door open, or a very low fire until double in bulk. Bake, increasing heat, 20 minutes or 30 minutes.