The yellow cornmeal, scalded with a small quantity of boiling water, just enough to wet it thoroughly. Let it stand ten minutes. Then add enough cold water to make a soft batter. Add the brewer's yeast, molasses, rye meal, salt, and soda. Beat it well together, and set it to rise over night. When light, stir it thoroughly, put it into a buttered tin, sprinkle a little flour over the top, and set it to rise again. Bake about two hours. It is excellent cut into slices and toasted.