Start by pouring the boiling water over the cornmeal in a large mixing bowl. Stir well to prevent lumps and let it sit for about 30 minutes until it cools to lukewarm.

Once the cornmeal mixture has cooled, stir in the molasses, butter, and salt.

In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5–10 minutes until it becomes foamy, showing that the yeast is active.

Add the yeast mixture to the cornmeal mixture and stir to combine.

Begin adding flour, one cup at a time, mixing well after each addition. Continue until the dough is firm but still slightly sticky.

Turn the dough out onto a floured surface and knead for about 8–10 minutes, adding more flour as needed, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Punch the dough down and shape it into a loaf. Place it in a greased loaf pan.

Cover and let it rise again for about 45 minutes, until it has risen above the rim of the pan.

Preheat the oven to 375°F (190°C). Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Remove the bread from the pan and let it cool on a wire rack before slicing.