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Imperial Muffins

1 cup scalded milk 14 cup sugar 1½ teaspoon salt 134 cups flour 1 cup corn meal 14 cup butter 1/3 yeast cake dissolved in 1/4 cup lukewarm water Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.