Corn Gems - cooking recipe

Ingredients

3/4 c. milk
1/4 lb. margarine
1/2 c. cornmeal
1/2 tsp. salt
1/4 c. sugar
1 pkg. yeast, dissolved in 1/4 c. warm water
3 c. flour

Preparation

Scald milk and add to margarine, sugar, salt and cornmeal. Allow to cool and melt margarine.
Stir in yeast.
Add 2 cups of flour.
Turn onto floured board and knead.
Allow to rest 10 minutes.
Roll into 16 inch diameter or larger.
Cut in 24 wedges. Roll, start at wide end.
Place on greased cookie sheet.
Raise. Grease with margarine and sprinkle with cornmeal.
Bake at 350\u00b0 for 20 minutes.