1 package dry yeast or cake
1/4 cup warm water
2 cups scalded milk
1/3 cup granulated sugar
1/3 cup shortening
1 Tablespoon salt
3 cups sifted flour
2 eggs, well beaten
1 cup yellow corn meal
4 cups sifted flour, up to 4 1/2
In measuring cup sprinkle yeast into very warm water. In large bowl combine milk, sugar, shortening and salt, then stir in 3 cups flour until well blended. Now add well beaten eggs, yeast and cornmeal; then gradually add remaining 4 cups flour.
On floured board knead corn bread dough 10 minutes. It should be smooth and plastic. Place dough in large greased bowl, grease top and cover with towel. About 1-1/2 hours or until double its size. Meanwhile, grease 2 pans. Knead dough a minute or two again. Then shape into loaves. Let rise 20 minutes in warm place. Bake 375 degrees for 35 to 45 minutes.