1/2 c. cornmeal
2 c. boiling water
2 tbsp. shortening
1/2 c. molasses
1 tsp. salt
1 cake yeast or 1 pkg. dry yeast
1/2 c. warm water
6 c. flour

Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt and set aside to cool. Dissolve the yeast in the warm water. Then add alternately with the flour to the lukewarm cornmeal mixture. Mix until smooth.

Grease sides of a bowl; cover and let rise until doubled in bulk in a warm place. Turn out onto floured board, and make into 2 loaves. Place into greased pans and let rise until doubled in bulk. Bake at 325 degrees for 1 hour.