Corn Bread

1 c flour
2 T granulated sugar
1 c cornmeal
1 1/2 t salt
2 1/2 t baking powder
2 lg eggs
1 c milk
1/2 c oil

mix only until combined
cook at 425 degrees for 25 min

From: Beth

Never Fail Refrigerator Rolls

1c. milk
1/2 c. butter
1/2 c. sugar
Melt together, don't scorch. Set aside to cool.
1 scant T. yeast
1/4 c. warm water
Dissolve yeast in warm water. (Add just a bit of sugar to aid in dissolving the yeast.)
2 t. sugar
3 eggs, beaten
4 c. flour
1 1/2 t. salt

Combine eggs and sugar and beat with a fork. Add the milk mixture and yeast and blend with a fork. Add the flour and salt and stir with a fork. (Or just do it all with your kitchen aid- that's what I did - amr) Put in fridge overnight, covered tightly.

Two hours before you want to serve the rolls, roll the dough into a circle on a floured surface. Your dough will be sticky, so use enough flour. Spread with softened or melted butter.

Cut into pie shaped wedges (24) and roll up like a croissant. Let rise 2 hours at room temperature.

Bake at 350 for 12 minutes.