Corn Bread Rolls

I just love corn bread, I didn`t used to.

corn Bread Rolls
Mrs. H. L. Spencer

1 1/2 cups flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk ( scant)
1 pound bulk sausage

Sift dry ingredients. cut in shortening until crumbly, add milk and mix lightly, only until mixture is dampened. Turn on lightly floured board and knead gently for a few seconds. Roll out 1-inch thick. Spread browned and crumbled sausage over dough. Roll up like jelly rolls. Cut in 1-inch thick rounds. Place on greased baking sheet and bake for 10 to 15 minutes at 450 degrees.