Warm the milk and water over low heat until warm, but not hot to the touch, around 120 degrees.
Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown.
Cool completely before slicing.