This bread has very little corn meal and a lot of molasses, but it still belongs in the corn bread section. This bread is actually incredibly soft and honestly just tastes like molasses. I think you can taste the corn meal a bit in the crust, because the crust tastes radically different than the rest of the bread. It's got a great brown color and tastes toasted on the outside, but soft and sweet on the inside. I cut the recipe in half, but it started with mixing what little corn meal I used in a pot of boiling water to create basically a sludge. The molasses was then added and you let that cool before adding the yeast. After that is was smooth sailing and everything just clicked. The dough was a bit sticky all the way through, but after the last rising it was perfect. I'm really happy how this one came out even if there was barely any corn meal in it, it still has a unique taste and texture to it.
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