In a small bowl, combine the water and honey. Sprinkle the yeast over the top and let stand for 10 to 15 minutes.
In a large bowl, combine flour and salt. Pour in the yeast mixture and stir to combine, using your hands to combine if necessary. Cover the bowl with a damp tea towel and set in a warm place to rise for at least 1 hour, or up to 2 hours if time allows.
Preheat the oven to 425°F. Sprinkle the cornmeal on a lightly greased baking sheet or stone. Punch down the dough and separate it into two equal balls.
With lightly floured hands, shape the dough into balls and roll the bottom of each ball lightly in the corn meal. Let the dough rise for an additional 30 minutes.
Brush the top of each dough ball with the melted butter and bake for 15 minutes.
Reduce the heat to 375°F and bake for an additional 15 minutes.
Remove from oven and cool for 10 minutes before cutting. Serve warm.