Instructions: Put the warm water in a large mixing bowl and stir in the yeast. Let stand to dissolve for 5 minutes. Add the cornmeal, salt, sugar, and baking soda and beat until well mixed. Add the eggs, buttermilk, oil, corn, and 2 cups of flour. Beat vigorously until well blended. Add the cheese and chilies and stir in enough flour to make the dough manageable. Turn out and knead until the cheese and chilies are well distributed. Let the dough rest 10 minutes. Resume kneading until the dough becomes smooth and elastic. Put the dough into a greased bowl; cover with plastic wrap, and let stand until the dough doubles in bulk. Punch down the dough. Divide the dough in half and form into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans; cover lightly, and let rise to the tops of the pans. Bake in a preheated 350 degree oven for 50 - 60 minutes. Remove from pans and cool on racks.

Yield: 2 Large Loaves

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