Grease a 9x5x3-inch loaf pan. Set aside. In a small saucepan, bring the milk just to a boil.
In a large bowl, combine 1 cup of the milk, the cornmeal, molasses, shortening, and salt; set aside.
Cool remaining milk to warm (105 degree F to 115 degree F). Add yeast and stir to mix; let soften for 5 minutes.
Add softened yeast mixture to cornmeal mixture. Add 1-1/2 cups of the flour and beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).
Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until nearly doubled (about 1 hour).
Punch dough down. Shape dough into a loaf. Place in prepared pan.
Cover and let rise in a warm place until nearly doubled (45 to 60 minutes).
Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when tapped. Cover loosely with foil the last 15 to 20 minutes, if necessary, to prevent overbrowning. Remove bread from pan; cool on a wire rack. Makes 1 loaf.