Pour cornmeal into a large bowl or bowl of a stand mixer. Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain. Let sit 30 minutes.

Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted. In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.

Pour yeast mixture into bowl; stir to combine. Add flour, one cup at a time, stirring after each addition. Stir until a shaggy dough forms (it will be stickier than normal).

Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can. Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.

Preheat oven to 350 degrees F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes.

Remove from oven and cool 5 minutes in pans; then, remove loaves from pans and cool completely on a cooling rack before slicing.