Grate the cube of butter. These small pieces of butter will mix beautifully into the dough you are about to make.
Mix cornmeal, sugar, salt, yeast and 2 cups of flour in a stand mixer with beaters. Add the water (make sure the temperature measures between 105 - 120 degrees).
Chop up the pickled jalapeños and add to the dough. Add the grated butter with both the grated and cubed cheese.
Switch out the beaters for a dough hook and begin to add the other 2 1/2 cups of flour to the dough. Add 1/2 cup of flour at a time. As soon as the dough begins to pull away from the sides and holds together in a mass, stop adding flour. Let the machine do its magic and continue to knead with the dough hook for 5 - 7 minutes.
Place the dough in a large, greased bowl. Cover with plastic wrap that has been sprayed with vegetable spray. Let rise for 2 hours.
Punch the dough down and divide into two pieces. Make one piece a little larger than the other. This will be the loaf of bread. Roll this piece of dough into a rectangle and then roll up into a loaf shape. The smaller piece will be rolled out into a rectangle and then cut into 8 long pieces. Fold these into rosettes.
Take a dish towel and wet it. Wring it out well. Roll the top of the loaf of bread on the wet towel. Now roll it in 1/2 cup cornmeal that has been spread out on a cookie sheet. Place this loaf in a greased loaf pan and cut 5 slits diagonally across the top of the loaf.
Place each rosette on the wet towel and then place in the cornmeal. Lay these on a cookie sheet. Cover the rolls and the loaf of bread with plastic wrap that has been sprayed with vegetable spray or use the same pieces you used to cover the bowl on the first rise. Let both the rolls and the loaf rise for 2 hours.
Bake at 425°. The rolls need to bake for 15-20 minutes and the loaf needs to bake for 30-35 minutes.
Take the bread loaf out of the oven and remove the loaf immediately from the pan. Let it cool completely before slicing. Serve with butter. Yum!