1 pkg. dry yeast
1/4 c. warm water
1 c. cornmeal
1 tbsp. salt
1/2 c. sugar
1/2 c. shortening
2 c. milk, scalded
2 eggs, beaten
4 to 4 1/2 c. all-purpose flour, divided
Melt butter

Soften yeast in warm water. Combine cornmeal, salt, sugar, and shortening. Add milk and let cool to lukewarm. Beat in eggs and 2 cups flour. Add soften yeast, mixing well. Stir in enough remaining flour to make a heavy batter. Cover and let rise until doubled in bulk (about 1 hour).