Combine cornmeal and 1/2 cup cold water in saucepan; mix well. Add 1 cup boiling water while stirring cornmeal. Cook and stir over medium heat until mixture boils. Add butter, molasses, and remaining 1/2 cup cold water. Cool to lukewarm.

Combine yeast and warm water. Stir to blend and let stand 5 minutes. Add to cooled cornmeal mixture in mixing bowl. Stir in salt, whole wheat flour, and enough white flour to produce a non-sticky dough. Turn out on floured surface and knead until dought becomes smooth and elastic.

Place dough in greased bowl. Turn to grease top. Cover and let rise until doubled in bulk. Punch down and let rise again if desired. Turn out onto floured surface and shape into loaves. Pleace in 2 loaf pans. Cover and let rise until bread rises to top of pans.

Bake in pre-heated 375 oven for 45-55 minutes, or until loaves are browned and sound hollow. Cool on racks.