Scald milk with shortening, salt, and corn syrup in small pan; pour into large bowl and cool.
Dissolve yeast in warm water; stir into cooled milk mixture; stir in half of the flour. Beat until smooth. Stir in remaining flour a little at a time until dough forms a stiff ball that leaves the sides of the bowl.
Turn out onto lightly floured board; press into a flat ball. Knead until smooth. Roll dough out to 1/2-inch thickness and cut with floured 3-inch cutter.
Sprinkle cookie sheet with part of the corn meal. Place muffins 3 inches apart on cookie sheet and sprinkle with remaining corn meal. Cover and let rise 1 hour or until doubled.
Set electric frying pan to 340 degrees, grease lightly. Bake muffins 10 minutes on each side. Makes 10 3-inch muffins.