2 cups milk
3/4 cup cornmeal
1 cube margarine
2 tsp salt

Combine and cook over low heat until thick, as for cornmeal mush.  Remove from heat, add 1/2 cup sugar.  Let cool.  Add 1-2 yeast cakes and 2 eggs.  Add enough flour to make the dough easy to handle.  Let rise until double in bulk.

Roll out on floured board.  Spread with a mixture of brown sugar, cinnamon and margarine.  Bake 15-20 minutes at 375 degrees.  Frost.

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