To the warm water, add the honey and yeast. Mix and allow to prove. In a bowl, mix the flour, cornmeal and salt till well blended. Add the yeast and then the oil. Adding water as required, knead into a soft and pliable dough.
Shape the dough into a ball and place it in a well oiled bowl. Turn the dough so it is evenly coated with oil. Cover loosely and allow it to rise for about 1 1/2 hours or till it has doubled in volume.
Gently knead the dough a couple of times. Press out into a rectangle, such that the short side of the rectangle fits your loaf pan. .I used a 9″ x 4″ loaf pan.
Tightly roll the dough from the short end, as for a swiss or jelly roll, and pinch the sides to seal neatly. Place the loaf in a greased tin and allow to rise again. Brush with water if you want a crust.
Bake at dough 190C (375F) for about 35 minutes until it is done and brown in colour. The loaf should sound hollow when tapped.
Cool on a rack completely. Do not slice until completely cool.