From A Century of Mormon Cookery
by Hermine B. Horman & Connie Fairbanks.
2/3 cup cornmeal 2 cup boiling water
2 Tb Shortening 1/2 cup molasses
1 tsp salt 1 pkg yeast (1 T)
1 cup warm water 6 cups flour
Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.
Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.
*This recipe came from the early settlers of Massachusetts.