From 1918:
1¼ cupfuls milk or water or half and half
2 tablespoonfuls sugar
1 teaspoonful fat
2 teaspoonfuls salt
2 1/3 cupfuls cornmeal
1/3 cupfuls flour
½ yeast cake
¼ cupful warm water
Add sugar, fat and salt to the liquid and bring to the boiling point. Add corn meal slowly, stirring constantly until all is added. Remove from fire, cool the mixture and add yeast cake softened in ¼ cupful lukewarm water. Add 2 1/3 cupfuls flour and knead. Let rise until double in bulk, bake in a moderate over for one hour.