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James's Cuban Cornbread

1 tb extra virgin olive oil
  5 1/2 c  fresh corn kernels; (from 3
           -ears)
      1 c  water
  1 3/4 ts salt
    1/3 c  coarse cornmeal
      1 ts active dry yeast
    1/4 c  lukewarm water
      1 ts honey
      2 c  all-purpose flour
      1    egg wash: 1 egg; 1 tsp.
           -water

Instructions

Heat olive oil in a saucepan and saut‚ corn over high heat for 5
minutes. Add water and 3/4 tsp. salt; bring to boil. Slowly add
cornmeal, stirring constantly, and cook over medium heat till water
is absorbed. Transfer to a bowl; cool.

Place yeast and warm water in a mixing bowl and let proof 10 minutes.
Add honey and stir till dissolved. Stir in cooled corn mixture. Add 1
cup flour; mix till thoroughly incorporated. (Batter will be very
wet.) Cover bowl with plastic wrap and let rise in a warm place till
doubled in size, 3-4 hours. When doubled, thoroughly mix in remaining
salt. Gently fold in 1 cup flour till incorporated, and knead 8-10
minutes. (Dough will be moist but satiny.) Shape the dough into a
loaf, cover and let rise until doubled in volume, about I hour.

Preheat oven to 400 degrees. Beat egg and water together in a bowl.
Liberally sprinkle two 9-inch loaf pans with cornmeal. Divide dough
in half and place in buttered pans. Brush with the egg wash. Bake
till golden brown, 35-40 minutes. Remove from the oven; turn onto
wire racks to cool.

Makes: 2 loaves.