Stirring constantly, add the cornmeal to the boiling water in a large bowl.
Stir in the shortening, molasses, and salt.
Set aside to cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Blend 1 cup of the flour into lukewarm corn-meal mixture; beat until very smooth.
Mix in yeast.
Add about half of the remaining flour and beat until very smooth.
Then mix in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until satiny and smooth.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Punch down dough and turn onto a lightly floured surface.
Divide into halves and form into smooth balls.
Shape into loaves.
Place in 2 greased 9x5x3-inch loaf pans.
Cover; let rise again until doubled, about 1 hour.
Bake at 375°F 40 to 45 minutes, or until bread tests done.
Remove from pans, brush tops with melted butter or margarine and cool on wire racks.