Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt, 1-1/2 cups flour and cornmeal; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Meanwhile, combine pimientos, cheese and cumin seed in small bowl. Mix well. Punch dough down. On floured surface, divide dough into 24 pieces; flatten to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal. Place balls, sealed side down, in 2 greased 9-inch round cake pans.* Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375°F for 25 minutes or until done. Remove from pans; cool on wire racks.
* Two 10-cup tube pans may be used. Bake at 375°F for 30 minutes or until done.
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