Beat the yeast and honey into the warm water in a large mixing bowl until the honey dissolves.
Then leave for 10 minutes until frothy.
Stir the milk, oil, beaten egg and salt into the yeast liquid, making sure the yeast is dissolved, then add the cornmeal and the wholewheat flour.
Stir well until evenly mixed.
Cover the bowl with oiled plastic wrap and leave to rise for about 30 minutes.
Stir the risen dough to release the air bubbles and spoon into a greased large 9 x 5 x 3-inch loaf pan.
Cover again and let rise until the dough is about 3/4 inch below the top of the pan (no higher or it will overflow during cooking).
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Turn out and cool on a cake rack.