Crusty Corn Bread

1/3 cup cornmeal
½ cup sugar
1 teaspoon salt
½ cup shortening, melted
2 cups milk
2 eggs, beaten
1 package yeast ( 2 ½ teaspoons)
¼ cup lukewarm water
4 cups all purpose flour
3 Tablespoons butter, melted

Combine cornmeal, sugar, salt, shortening and milk in saucepan.  Stir the mixture often and cook till it is thick.   Allow to cool, add beaten eggs.  Dissolve yeast in the ¼ cup lukewarm water, add to the batter.  Beat well, let rise for 2 hours.  After it has risen, add flour to form a soft dough.  Knead lightly.  Let rise 1 hour, then knead again.  Roll out dough and cut into rounds with a biscuit cutter.  Brush with melted butter.  Make shapes if desired such as fans, twists, etc. Allow to rise for another hour.  Bake 375 degree oven for 15 minutes.  Makes 36 rolls.