In a small saucepan heat the milk and add sugar and butter. Stir until butter is melted. Pour into a mixer bowl and let it cool to lukewarm.
In a separate bowl whisk together 4 cups of flour with instant yeast and salt.
Add cornmeal to the milk mixture; stir. Add beaten eggs; stir and then gradually add flour. Keep mixing on low speed. Add remaining 1.5 cups of flour. Mix for about 5 minutes.
Transfer dough into a lightly greased bowl, and turn once to grease surface. Cover and let rise (1 to 1-1/2hr).
Punch down. Divide in half. On a lightly floured surface shape dough in two loaves.