1	Cup	Milk, scalded
1/4	Cup	Shortening
1 1/2	Tsps.	Salt
1	Tbsp.	Sugar
1/2	Cup	Water, room temperature
1	Pkg.	Yeast
3	Cups	Flour, sifted
4	Tbsp.	White cornmeal

Combine milk, shortening, salt and sugar. Cool to luke warm by adding water. Dissolve yeast as directed on package then add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4" thickness. Cut with a 3 1/2" round cutter. Place on a baking sheet that has been sprinkled with half the cornmeal. Sprinkle tops of muffins with remaining cornmeal. Let rise in a warm place (85-90°) 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 your favorite perserve.