Start this yeast bread early in the day. It's a bit of work, but worth the effort. Great with Chili, Pot Roast, and Pork Roast.

CHEESE CORNBREAD

1 1/2 cup warm water
1 teaspoon sugar
2 packages yeast
2 eggs
2 teaspoons milk
1 tablespoon salt (use uniodized if you can)
1/4 cup butter, softened
1/4 cup honey
1 1/2 cups grated sharp Cheddar cheese
1 cup yellow cornmeal
5 to 6 cups all-purpose flour

Combine warm water and sugar in large mixing bowl, gently stir in yeast, and let stand 10 minutes.

Separate one egg and beat the yolk lightly. Combine 1 tablespoon beaten yolk with 2 teaspoons milk, cover and refrigerate for use as a glaze.

Add the rest of eggs, salt, butter, honey, Cheddar cheese, cornmeal, and two cups of all-purpose flour to yeast mixture. Beat until blended. Beat in remaining flour, 1/2 cup at a time, until batter forms a soft dough.

Turn dough onto floured surface and knead until smooth and elastic. Then place in oiled bowl, turning until dough is completely oiled, cover, and let rise about 1 hour or until dough has doubled in bulk.

Punch down and divide in half. Then divide each half in half again and shape each piece into a roll about 12 inches long. Shape loaves by twisting two rolls together, pinching ends to seal.

Place each loaf in greased loaf pan and allow to rise about 45 minutes or until doubled in bulk.
Brush tops with egg glaze and bake 35 minutes at 375 degrees F.

Makes 2 loaves (in loaf pans)
From: Country Journal, May 1988