I love this bread so much that I seldom make any other kind. It's wonderful hot out of the oven (freshly killed yeast) and it makes great toast. Here is the story about the source of the name Anadama.
Here is the bread recipe. I put some notes in parentheses.
Anadama Bread from A World of Breads
1 cup scalded milk (I use buttermilk)
1 cup boiling water
1 cup yellow cornmeal (Bob's Red Mill fine ground)
1/4 cup butter
½ cup molasses (Grandma's unsulfured)
2 teaspoons salt
2 cakes yeast (dry yeast works as cake yeast is getting hard to find)
1/2 cup warm (110 to 115 degrees) water
6 cups sifted flour (Bob's Red Mill Artisan Bread flour)
Combine milk and boiling water, Slowly add cornmeal. Add butter, molasses and salt; let stand until lukewarm. Sprinkle the yeast into the warm water and let stand until it bubbles, about 5 minutes. Stir into cornmeal mixture; beat in flour. Turn out onto a lightly floured board and knead until smooth and elastic, about 8 minutes. Place dough in a buttered bowl; cover and let rise until doubled, about 1 1/2 hours. Knead again and divide into 2 loaves. Place in buttered loaf pans; cover and let rise until doubled again. Bake 40 to 50 minutes at 375 degrees F. Remove from pans immediately and cool on racks.