1/2 c. cornmeal
2 tbsp. shortening
1 tsp. salt
2 c. boiling water
1/2 c. molasses
1 cake yeast dissolved in 1/2 c. warm water
5 c. flour

Stir cornmeal slowly into boiling water and let steam slowly over a double boiler for 1 hour. Add shortening, molasses and salt. Cool. When lukewarm add yeast dissolved in warm water. Add enough flour to make a regular stiff bread dough. Knead for 10 minutes. Keep in warm place and let rise to more than double its size. Shape and place into bread pans and let rise until light. Bake at 350 degrees for 1 hour.