Start by combining the medium-coarse cornmeal with milk and water in a small saucepan. Place this mixture over medium heat. Stir it gently as you bring it to a simmer. You want to cook until it's thickened. It should resemble a thick porridge. Set it aside to cool.

In a large mixing bowl, whisk together the flour, salt, yeast, and cinnamon. Believe me; the aroma of those spices is enough to excite your taste buds already.

Once your corn mixture has cooled a bit, stir in the molasses and melted butter. This mixture is the heart of your bread, adding richness and flavor.

Make a well in your dry ingredients, then pour in the corn mixture. Stir until a sticky dough forms. Don’t shy away from getting your hands in there! Knead the dough in the bowl for 2-3 minutes until it becomes a cohesive ball.

Transfer your dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place. Give it about an hour, or until it doubles in size. This part can be a bit like watching paint dry, but it’s crucial for that wonderful texture.

After the dough has risen, gently punch it down. Turn it out onto a floured surface. Shape it into a loaf, tucking the ends underneath for a nice finish. Place it into a greased bread pan. Cover it again, letting it rise for about 30-45 minutes.

Preheat your oven to 375°F (190°C). Once the dough has risen again, you’re ready to bake. Place the bread in the oven for about 30-35 minutes. You’ll know it’s done when it sounds hollow when tapped on the bottom.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This is the moment to exercise some patience. Slicing it too soon can ruin that fantastically soft texture.