This corn bread recipe is more of a conventional loaf of bread then the cornbread recipes that you bake like a cake.
In a saucepan, on the stovetop, combine the milk, and 2 tablespoons butter along with the salt.
Bring to a simmer over medium heat. Stir with a spatula.
Remove from the heat and whisk in the cornmeal slowly, stirring until smooth. Stir in the honey.
Set the cornmeal mixture aside and let it cool down.
In a mixing bowl, combine the yeast and the brown sugar in the warm water and stir to dissolve.
Let stand until foamy, 5 to 10 minutes.
Add the eggs, and cooled cornmeal mixture.
Add 1-1/2 cups flour.
Beat with an electric mixer at medium speed for about 2 minutes.
Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
Turn the dough out onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth and elastic.
Place the dough into a butter greased bowl, turning to coat all sides.
Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
When risen, punch down the dough and knead for 30 seconds.
Line a baking sheet with parchment paper and grease the parchment paper with butter.
Sprinkle 2 tablespoons of the cornmeal over the part of the paper where you will place your loaves.
Divide the dough in half, shape each half into a round loaf and place onto the prepared pan.
Allow to rise 30 to 45 minutes, or until doubled in size.
Preheat oven to 375 degrees F.
Brush the loaves with melted butter; and sprinkle with remaining cornmeal.
Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom.
Remove from the oven and place the loaves on racks to cool.