Dissolve the yeast in the warm cream in a bowl.
Mix the 2 tablespoons (30 g) of the sugar and set aside to proof for 10 minutes.
When the mixture starts becoming frothy, stir in the cornmeal.
Cover and set aside in a warm place for 30 minutes.
Meanwhile, heat the remaining sugar with the butter until fluffy, either by hand or with an electric mixer.
Beat in the eggs one at a time.
Stir in the cornmeal mixture and salt.g.
Beat in the flour about ½ cup (60 g) at a time, either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough.
The dough should be kneaded about 8 minutes.
Transfer the dough to a clean, lightly oiled bowl.
Cover and allow to rise until doubled - about 20 hours.
Punch the dough down, divide it in half, and form each half into a rectangle 9 inches (2.3 cm) on one side.
Roll each tightly and shape them into 2 oblong loaves.
Butter 2 loaf pans, 9 x 5 x 3 inches (23 x 13 x 7.5 cm), and place the loaves in the pans, seam side down.
Allow to rise until doubled, about 1 ½ hours.
Preheat the oven to 350°F (180°C), bake the loaves about 30 to 40 minutes, until golden.
Allow to cool completely before slicing.