Green Chile Cheese Bread

This is basically anadama bread but with sugar instead of molasses, plus two eggs, chiles and cheese. The cornmeal mush seems to give the bread an incredible moistness, and this bread makes the best toast ever!   1/2 cup cornmeal 1 1/2 cups water 1 cup water 2 eggs 1/2 cup sugar 1 teaspoon salt 2 tbsp. oil 1 pkg. yeast 1 4-ounce can diced green chiles 3 cups shredded cheese 4-7 cups flour   Simmer cornmeal in 1 1/2 cups water in a saucepan until it becomes thick and starts to bubble. Pour it into a mixing bowl and add 1 cup water, the sugar, and salt. When it is cool enough, add yeast. When yeast starts to bubble, mix in eggs, oil, and green chiles. Add enough flour to make a sticky dough, stir in cheese, add enough flour to make a workable dough and knead it on a floured board for ten minutes. Let rise in an oiled bowl until double, then punch down, put in loaf pans. (This makes two loaves or 1 loaf and 18 muffin-tin rolls.) Let rise again until double, then bake in preheated 375 degree oven for 30-45 minutes. (My bread bakes much faster than most recipes say, so 30 minutes works for me.)   For rolls, put balls of dough in greased muffin tins, let rise, and bake at 375 for about 12 minutes.   For Pepperoni & Cheese Bread: Use 1 pkg. diced Hormel turkey pepperoni and 3 cups cheddar cheese.   For Sausage & Cheese Bread: Use drained crumbled cooked breakfast sausage and 3 cups cheddar cheese.