2 cakes compressed yeast or 2 pkg. dry
1/2 c. lukewarm water
1 1/3 c. milk, scalded
3/4 c. sugar
1 tbsp. salt
1/3 c. shortening
2 eggs, beaten
1 1/2 c. enriched cornmeal
6 c. flour
1 1/2 c. raisins

Soften yeast in lukewarm water. Pour scalded milk over sugar, salt and shortening. Stir occasionally until the shortening melts. Cool to lukewarm. Stir in eggs and cornmeal. Add yeast and 3 cups of flour. Beat until smooth. Stir in remaining flour and raisins. Beat until well blended, about 2 minutes. (Batter will be stiff.)

Cover and let rise in warm place until doubled in size about 1 hour. Stir batter down. Beat vigorously, about 1/2 minute. Divide batter between two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. With floured hands, pat batter to smooth tops of loaves. Cover and let rise in warm place until nearly doubled in size, about 45 minutes. Bake in preheated moderate oven (375 degrees) 45-50 minutes. Remove from pans and cool.