Corn Gems

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 350u00b0 for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.