New Mexico Corn Bread

• 1 c. cornmeal
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 c. creamed corn
• 1 c. sour cream
• 2/3 c. melted butter
• 2 eggs
• 1 c. shredded Cheddar cheese
• 1 (4 oz.) can diced chilies
• 1 pkg. active dry yeast
• 1 c. lukewarm water (105~ to 115~)
• 1/8 tsp. sugar
• 2 Tbsp. honey
• 1 tsp. salt
• 1/4 c. plus 1 tsp. vegetable oil
• 2 eggs
• about 4 c. unbleached all-purpose flour
• 1 tsp. cornmeal
• 1 egg yolk
• 1 Tbsp. sesame seeds

1. In a large bowl, combine yeast and lukewarm water. Sprinkle the sugar on top and set aside until the yeast begins to bubble (5 to 10 minutes). Add the honey, salt and 1/4 cup of the oil and beat with an electric mixer on medium speed until blended (about 30 seconds).
2. Add the eggs, one at a time, beating well after each addition. Gradually beat in 2 cups of the flour at moderately high speed for 3 minutes. Mix in 1 cup of flour by hand.

cornmeal, baking powder, salt, corn, sour cream, butter, eggs, cheddar cheese, chilies, active dry yeast, water, sugar, honey, salt, vegetable oil, eggs, flour, cornmeal, egg yolk, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58345 (may not work)