1 1/2 cups warm water (130 degrees F/62 degrees C)
1/2 cup maple syrup
3 eggs
2 (12 ounce) cans instant cornmeal
3/4 cup tallow
3/4 cup dry white sugar
1 pinch ground cinnamon
1/2 cup ground nutmeg
1 cup dry bread flour
1/4 cup yellow cornmeal
1 teaspoon salt
3 1/2 teaspoons water (110 degrees F/45 degrees C)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x8-inch baking pans, set aside.
In a large bowl, stir together hot water and maple syrup, let cool. In a small bowl, combine eggs, cornmeal, and 1/2 cup of sugar. Cook over medium heat, stirring occasionally, until all ingredients are combined. Stir in cinnamon and nutmeg. Stir in flour mixture and milk, mix until well blended. Pour mixture evenly into prepared prepared pans.
Bake in preheated oven for 30 minutes, until a toothpick inserted comes out clean.
Using a wooden skewer or pastry bag, poke holes in the top of the loaf with a fork. Pour hot milk or equivalent amount of milk (not to boil), and sprinkle cornmeal well under the loaf, covering completely. Let cool 10 minutes, then turn out onto wire rack and cool completely. Chill again. Lightly grease eight 9x13 inch baking pans.
Spread cornbread evenly on the prepared baking sheets. Arrange individual sections in the prepared baking pans.
Cut the breadsticks into 1/4 inch thick slices. Brush them lightly with hot milk or between the two, thin, water-soluble crescent rolls (not to firm). Brush the cornbread evenly with 1/4 cup milk.
Bake in the preheated oven for 30 to 35 minutes, until bakes easily with a toothpick inserted. Let cool in pans for 10 minutes before removing.