In a small bowl, mix warm water with yeast. Let sit for 5 minutes, then mix with beaten egg.
Sift the flour into a larger bowl and mix with cornmeal. Pour the water with yeast and egg. Knead by hand or with a mixer with a dough hook for yeast bread, combining ingredients. Add butter and salt, knead for 10 minutes until the dough is smooth and elastic. Add corn and mix into the dough. Cover with a cloth and set aside to rise in a draft-free place for 1 hour until the dough doubles in volume.
Grease the pans. Punch down the risen dough and divide it into 2 parts. On parchment paper, flatten each part of the dough forming a rectangle, roll from the shorter side, forming a roll and place it in the pan with the seam facing down. Using one larger pan, you can form just one roll. Cover with a cloth and set aside to rise for about 1 hour.
Preheat the oven to 200°C. With a sharp knife make two diagonal cuts on the surface of the dough (I skipped this step). On the bottom rack in the oven, place an oven-safe dish with hot, shallow water to create steam (I also skipped this step).
Bake the bread for 1 hour on the rack placed in the middle of the oven. If it starts to brown too much, place a piece of aluminum foil on top. Slice after completely cooling. Serve with butter, dried sausage, salami or foie gras.
