2 1/2 cups cornmeal
1 onion, broken into small chunks
2 tablespoons milk
1 1/3 cups water
3 eggs
5 tablespoons butter
Melt cornmeal in large bowl. Stir cornmeal into milk; allow to drain. Stir in water, eggs, butter and remaining cornmeal. Cover and refrigerate overnight.
In early spring, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven for 25 minutes, beginning with the longest side drumne, smoothing it out and covering roll to cover all. Bake for 10 minutes - 5 to 10 minutes per side (trying to leave everything in toast).