New Mexico Corn Bread - cooking recipe

Ingredients

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

Preparation

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).
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.