Pour one-pint boiling sweet milk over three heaping tablespoons of sifted cornmeal; stir well and set in a warm, not hot, place to rise all night.
Early next morning add to this mixture one pint of milk or warm water, one teaspoon of sugar, and a pint of flour.
Beat well and keep it in a warm place until it is full of bubbles. Then stir in seven pints of flour, a tablespoon of salt, and two tablespoons of lard.
Knead the dough until very smooth. Shape into loaves put them in the pans, and after rising for two hours, bake in a moderate oven.