In large mixer bowl combine 3 cups of the flour and the yeast.
In saucepan heat the 2 1/4 cups milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in the 1 cup yellow cornmeal and as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Divide dough into eighths.
Cover and let rest 10 minutes.
Shape dough into 8 small loaves and place in 8 greased 6x3x2-inch loaf pans.
Cover loaves and let rise in a warm place till double (45 to 60 minutes).
Carefully brush tops with a little milk; sprinkle with a little yellow cornmeal.
Bake small loaves at 400° about 25 minutes.
Remove from pans; cool.