Preheat oven to 350°.
In a large mixing bowl, add both flours and whisk until blended.
Add hot water and mix well.
Add peanut butter and mix until blended.
Knead for 3 minutes.
Sprinkle half the cornmeal over a sheet of waxed paper.
Place dough on top of this.
Sprinkle the remaining half of the cornmeal over the top of the dough.
Roll 1/4 inch thick.
Cut with 2 1/2 inch cookie cutters or cut into rectangles.
Place on a greased cookie sheet.
Bake at 350° for 25 minutes. (for harder treats, you can bake up to 40 minutes.)
These will be slightly puffy.
*The can keep 1 to 2 weeks in a sealed container, 2 to 3 weeks in the refrigerator, or 6 weeks in the freezer as long as they are properly wrapped.