Prep 20 mins
Cook 4 hrs
Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead.
- 2⁄3 cup milk
- 1 1⁄2 cups regular cornmeal
- 1 cup boiling water
- 1 (1/4 ounce) dry yeast
- 1⁄2 cup warm water, 105-115 degrees
- 1⁄2 cup butter, melted
- 1⁄3 cup sugar
- 2 egg yolks, slightly beaten
- 2 teaspoons salt
- 4 -5 cups all-purpose flour
- Scald milk and let cool to 105-115°F.
- Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
- In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
- Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
- gradually stir in enough flour to make a soft dough.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
- Place dough in a greased bowl, turning to grease top. Cover a allow to rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
- Punch dough down and allow to rise again until doubled.
- Shape into 2 1/2 inch balls,place on greased baking sheets or in greased muffin pans. Let rise in a warm place again for 1 hour or until doubled.
- Bake at 400°F 18-20 minutes, or until golden brown.