Cornmeal Rolls

From 1916:

One and one-fourth cups wheat flour, ¾ cup corn meal, 3 teaspoons baking powder, 2 tablespoons butter, 1 egg, ½ cup milk, 1 teaspoon salt.
Sift together the flour, baking powder and salt and mix with the meal. Rub the butter into the dry ingredients. Beat the egg, add the milk, and add this mixture to the dry ingredients. Add more milk if necessary to make a soft dough. Roll out on a floured board, handling lightly. Cut with a round biscuit cutter, fold like Parker House rolls and bake in a quick oven.