Sift flour, cornmeal, salt, baking powder and sugar into large bowl. Add shortening and work into dry ingredients using your fingertips. Add milk and stir with fork just until dough forms ball. Turn out onto floured surface and lightly knead 10 to dozen times until dough is smooth. Roll out to 1 cm thickness. Cut into 5 cm rounds and bake on baking sheet lightly dusted with cornmeal in 425 degree oven until lightly browned, dozen to 15 minutes. Formatted by Lynn Thomas.