Basque Corn Bread

Instructions

1. In a large bowl, combine 2 cups lukewarm water, yeast, and flour; stir for 1 to 2 minutes.
2. Cover and let rise for 1 hour.
3. In another large bowl, combine cornmeal, salt, and 2 cups hot water; stir until water is completely absorbed.
4. Cover and let soften at room temperature for 1 hour.
5. Stir down the yeast mixture, then stir in the cornmeal mixture and blend thoroughly.
6. The dough will be liquid and batter-like.
7. Cover and let rise for 2 hours.
8. The dough will be bubbly and will rise only slightly.
9. Stir down the dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full.
10. Cover and let rise for 2 hours.
11. The dough will rise only slightly.
12. Bake in a preheated 425°F oven for 50 to 60 minutes or until the top is a pale golden brown.
13. Cool on racks.
14. Heat for 5 minutes just before serving.