For the cornbread, first mix some flour, crumbled yeast and sugar with the water in a baking bowl. Leave to rise in a warm place for half an hour.
Sift the remaining flour with the salt and corn flour. Knead everything into a firm dough.
Form into a ball and leave to rise under a harness for another half hour.
Roll the dough again. Form a loaf and place in a greased loaf pan (approx. 1500 ml volume) and let rise for about an hour with the lid closed.
Preheat the oven to 225 °C. Brush the surface with water and bake the bread for 50 to 60 minutes. In between, brush the cornbread with water again.