1 pkg. dry yeast
1/2 c. warm water
1/8 tsp. ground ginger
3 tbsp. sugar
1 (13 oz.) can evaporated milk
1 tsp. salt
2 tbsp. salad oil
3 1/2-4 c. flour
1/2 c. corn meal
2 tsp. celery seed
1 1/2 tsp. ground sage
1/8 tsp. marjoram

Dissolve yeast in warm water; blend in ginger, celery seed, sage and marjoram. Add 1 tablespoon sugar. Proof for 10-15 minutes. Stir in remaining sugar and next 3 ingredients. Gradually beat in corn meal and enough flour, 1 cup at a time, to make batter very stiff and heavy, but too sticky to knead.

Spoon batter into well greased coffee cans (2 pounds or two 1 pounds). Cover with greased lids (can be frozen at this point).

To bake, let covered cans stand in a warm place until batter rises and pops lids off. (45-55 minutes for 1 pound cans, 60 minutes for 2 pounds.) If frozen, let batter in cans stand at room temperature about 4-5 hours until lids pop. Remove lids and bake at 350 degrees for 45 minutes (1 pound) to 60 minutes (2 pounds). Crust will be very brown. Brush tops with butter. Let cool in cans 10 minutes then loosen crust around edge of can with knife and slide bread from can.