Anadama bread

Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Much folklore exists about the origin of the recipe for Anadama bread and it is not readily agreed upon exactly when or where the bread originated. It is commonly believed to have existed before 1850[citation needed] in areas of Maine and Massachusetts in coastal New England. The recipe may have been adapted from that of early American brown bread, as described in the 1832 cookbook by Lydia Maria Child, The American Frugal Housewife. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters. A popular folkloric account regarding the origin of the word "Anadama" tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, one day adds flour and yeast to his porridge, baking the resultant bread, while cursing, "Anna, damn her!"

Source: Wikipedia