1 c. boiling water
1/2 c. cornmeal
1 tbsp. shortening
1 tsp. salt
1/2 cake yeast
1 tbsp. lukewarm water
1/3 c. dark corn syrup
4 1/2 c. flour

Pour water over cornmeal, shortening and salt. Cool and add yeast, softened in lukewarm water. Add syrup and flour. Knead until elastic. Let rise until doubled in bulk. Punch down. Put in greased loaf pan and let rise until double. Bake in hot oven, 450 degrees, for 10 minutes and in moderate 325 degree oven for 50 minutes.