Combine cornmeal, sugar,salt, shortening and milk in double boiler.** Cook until thick, stirring often. Cool to lukewarm-add eggs and yeast (dissolved in the 1/4 cup water). Beat well. Add flour to form soft dough. Knead lightly. Let rise in greased bowl (covered lightly) for about 1 hour. Roll out with a generous amount of flour to approximately 1/2 inch thick. Cut with biscuit cutter. Brush with butter.Leave round or crease in center and fold in 1/2 , like Parker house rolls. To make butterhorns, roll out in 12 inch circle. Brush with butter. Cut in 12 wedges. Roll up, starting at large end. Also, when shaped in 6 inch long buns-excellent for sub sandwiches. Let rise approximately 1 hour. Bake at 375° for about 15 minutes.
**I use the microwave to heat the cornmeal and milk. I set microwave to 2 minutes, stir--then 1 minute intervals. As it starts to get thick, watch to keep from boiling over. You can also use buttermilk (diluted) or whey. The buttermilk that I use is from the butter I make. The consistency of water.
