Pour cornmeal into boiling water with salt and stir vigorously until it cooks thick (4 minutes) - place in large mixing bowl to cool. Proof the yeast with granulated sugar in warm water, then pour into mixing bowl with cooled cornmeal mixture. Mix well Add warm milk, salt, brown sugar, and flour (1 cup at a time), stirring well after each addition of flour. When mix is well blended and begins to pull away from sides of bowl, turn out on lightly floured board and knead until smooth and elastic (10-12 min, adding flour as needed) Butter a large bowl. Place the dough in the bowl and turn to coat with butter on all sides. Cover, set in warm draft-free place (let rise to about double size, approx 1 hour). Punch dough. Turn on lightly floured board. Cut in half, shape 2 loaves, let rest, butter two 9x5x3 inch tins. Place dough in tins, cover, let rise again (approx another hour). Bake at 425 for 10 min. Lower to 350 for 20-25 min until nicely brown and sounds hollow when rapped on top and bottom. Place on rack to let cool. Enjoy!