1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk (scalded then cooled)
2/3 c. butter, softened
2 eggs
1 tsp. salt
2 1/2 c. Gold Medal all-purpose flour
1/2 c. corn meal
1 c. shredded hot pepper cheese (about 4 oz.)
2 to 4 tbsp. chopped green chilies, drained on paper towels
Corn meal

Dissolve yeast in warm water in large mixing bowl. Stir in milk, butter, eggs, salt and 1 cup of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, 1/2 cup corn meal, the cheese and chilies. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.

Stir down batter by beating about 25 strokes. Spread in greased 2-quart round casserole. Cover; let rise until double, about 40 minutes.

Heat oven to 375 degrees. Sprinkle loaf with corn meal. Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Remove from casserole; cool on wire rack. To serve, cut into wedges with serrated knife.

If using self-rising flour, omit salt.

Onion-Dill Bread: Omit corn meal, cheese and chilies. Increase flour to 3 cups. Stir in 1/4 cup chopped onion and 1 tablespoon dried dill weed with the second addition of flour. Brush top of loaf with butter, softened, and sprinkle with sesame seed or poppy seed before baking.