1/2 c. corn meal
2 tbsp. shortening
1/2 c. molasses
2 c. boiling water
2 yeast cakes or pkg. yeast
5-6 c. all-purpose flour, unsifted
2 tsp. salt

Combine corn meal, shortening, molasses and salt. Pour over ingredients 2 cups boiling water, stirring until shortening is dissolved. Let cool to lukewarm. Crumble 2 yeast cakes or pour pouches into mixture. Stir until softened and well blended. Add 5-6 cups unsifted flour to make a stiff dough. Knead well. Let rise until double in bulk, about 2 1/2 hours. Knead and put in greased loaf pans. Let rise again until double in bulk. Bake 45-60 minutes in 350 degree oven. Brush with melted butter when removed from the oven. (Makes 2 loaves.)