1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat water, molasses, and butter or margarine until very warm (120° to 130°F.). Butter or margarine does not need to melt completely. Meanwhile, grease 2-quart souffle dish or casserole.
2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a soft dough.
3. Place dough in souffle dish; cover, and let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Preheat oven to 375°F. Bake bread 30 to 35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack.