Corn Gems

Directions

1. 1
   Scald milk and add to margarine, sugar, salt and cornmeal. Allow to cool and melt margarine.
2. 2
   Stir in yeast.
3. 3
   Add 2 cups of flour.
4. 4
   Turn onto floured board and knead.
5. 5
   Allow to rest 10 minutes.
6. 6
   Roll into 16 inch diameter or larger.
7. 7
   Cut in 24 wedges. Roll, start at wide end.
8. 8
   Place on greased cookie sheet.
9. 9
   Raise. Grease with margarine and sprinkle with cornmeal.
10. 10
    Bake at 350° for 20 minutes.