Butterhorn Rolls(Always Brings Praise)

• 1 cake yeast
• 1/2 c. sugar
• 3/4 tsp. salt
• 1 c. lukewarm milk
• 2 eggs, beaten
• 4 1/2 c. sifted flour
• 1/2 c. butter or other shortening, melted
• 1 c. cornmeal
• 1/2 c. all-purpose flour
• 1/2 c. corn flour
• 1 Tbsp. baking powder
• 3/4 tsp. ground red pepper (preferably cayenne)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. dried thyme, crumbled
• 1/4 tsp. freshly ground white pepper
• 1/8 tsp. dried oregano, crumbled
• 1/4 c. minced green onion tops
• 1 1/2 tsp. minced fresh garlic
• 2 eggs, beaten to blend
• 1 c. milk
• 2 Tbsp. lard, unsalted butter, vegetable oil, chicken fat or bacon drippings
• vegetable oil (for deep frying)
• 1 (8 1/2 oz.) can cream-style corn
• 1 c. yellow cornmeal
• 1 c. grated sharp Cheddar cheese (4 oz.)
• 3/4 c. milk
• 3 eggs, slightly beaten
• 1/4 c. chopped jalapeno pepper or 1 (3 1/2 oz.) can hot green chili peppers, chopped
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 Tbsp. butter

1. Combine corn, cornmeal, half the Cheddar cheese, the milk, eggs, peppers, salt and baking soda in bowl.
2. Mix well.
3. Put butter in 1 1/2-quart casserole (preferably a glazed Mexican earthenware casserole) or 9-inch cast-iron skillet.
4. Place in preheated hot oven (400u0b0) until butter is hot but not until brown.
5. Immediately pour in the batter.
6. Sprinkle top with remaining cheese.
7. Bake for 40 to 45 minutes.
8. If after about 35 minutes, the top appears too brown.
9. Cover with aluminum foil.
10. Serve hot.
11. Makes 8 servings.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=467043 (may not work)