When I pulled out the family recipe cookbook to make whoopie pies a week or so ago, there were lots of recipes in there from my childhood that I haven’t had in a long time. Another that I remember very fondly is Anadama bread. It has cornmeal in it which gives it great texture and some molasses which makes it ever so slightly sweet. Delicious with chili or soup, made into a sandwich or just alone. I remember the family easily polishing off a whole loaf of this in one sitting when it was fresh out of the oven.
There is a story that goes along with the bread. The only thing I really remembered was that for some reason, Anna’s husband was saying Anna, damn her! Apparently, she wasn’t a very good cook and her husband got tired of eating cornmeal and molasses. One night he added yeast and flour and tossed it in the oven as a bread. You can find the details here. Here is my grandmother’s recipe, made vegan. I also used some whole wheat pastry flour instead of all white flour.