|½ cup||Milk; scalded|
|½ cup||Water ; room temperature|
|3 cups||Flour; sifted|
|4 tablespoons||White cornmeal|
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to ¼ inch thickness. Cut with a 3½ inch round cutter. Place on a baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins with additional 2 tablespoons cornmeal.
Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.
Bake slowly on a hot, ungreased griddle until brown, about 7 minutes on each side. Split muffins, toast and serve with butter and marmalade.
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