A Hearty Old-Fashioned Bread with Cornmeal and Molasses
Anadama bread is a rustic classic known for its rich molasses flavor and hearty cornmeal texture. This traditional loaf has deep roots in early American baking and became especially popular throughout New England and Southern kitchens alike.
This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon creates two warm, comforting loaves perfect for breakfast toast, sandwiches, or serving alongside soups and stews. The combination of molasses and cornmeal gives the bread a slightly sweet flavor with a soft, tender crumb.
Ingredients
- 5-1/2 to 6-1/2 cups sifted flour
- 2-1/2 teaspoons salt
- 1 cup yellow cornmeal
- 1/4 cup butter
- 2 cups warm water
- 1/2 cup molasses (room temperature)
- 2 packages of yeast
Step-by-Step Instructions
1. In a large mixing bowl, combine 2-1/2 cups flour, salt, cornmeal, and softened butter.
2. Slowly pour in the warm water and molasses while stirring until the mixture comes together smoothly.
3. Add the yeast and beat the mixture thoroughly until well blended.
4. Gradually stir in additional flour, about 1/2 cup at a time, continuing to mix until a soft dough forms.
5. Knead the dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
6. Place the dough into a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Punch down the dough and transfer it to a lightly floured surface. Divide into two equal portions and shape into loaves.
8. Place each loaf into greased 9-inch loaf pans. Cover and let rise again until doubled in size, about 45 minutes.
9. Bake at 375°F for approximately 35 minutes, or until the loaves are golden brown and sound hollow when tapped.
10. Let cool slightly before slicing and serving.
Closing Summary / Pro Tips
- Anadama bread combines the earthy flavor of cornmeal with the sweetness of molasses.
- Perfect for toast, sandwiches, or serving with hearty soups and stews.
- This recipe makes two generous loaves ideal for sharing or freezing.
- The long kneading process helps create a soft, chewy texture.
💡 Pro Tip: Brush the tops with melted butter after baking for a softer crust and extra flavor.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
