does cornmeal absorb moisture the same as ap flour? how would I modify a recipe to include cornmeal

Nobody answered Brandons question !! the short answer is no. Ok, Brandon weigh a small amount of cornmeal and flour and double that weight of water to each. wait 10 min for absorption and just assess qualitatively the difference or quantitatively determine the percent difference by pouring off the excess and weighing it. For example, assume you had 50 gm of cornmeal and added 100 gm of water. after 10 min you poured off 50 gm of water. you absorbed 100 % of the weight of the cornmeal. Also, it depends if you are using coarse cornmeal, fine, or polenta, and also what type of flour. Whole grain flours absorb more water than AP flour.
i use cormeal and corn masa in different sourdough breads often and just adjust my hydrations.

Sounds like you want to make a Yeasted Portuguese Cornbread, pao de milho (sp?). Here is a recipe and it looks like what you want,

http://www.kohlercreated.com/blog/?p=9491

Moisture absorption isn't going to be your sole concern. Cornmeal (or polenta) contain no gluten, and therefore don't contribute to the protein structure that holds bread together. For the same reason, too much of it will weaken the bread's structure. I'd suggest no more than about 1/4-1/3 cup of cornmeal or polenta to 4 cups of bread flour.

echoing the previous posts -- you will need to use yeast and probably combine cornmeal with regular flour. if you are experimenting, try 1 cup of cornmeal, and 1-2 cups of flour. there are plenty of recipes on the web looking like something you are after, maybe it's worth doing some research before you go ahead.

You'll need to make a yeasted dough in order to do that. Is there a recipe you already have in mind?

You'll need to make a yeasted dough in order to do that. Is there a recipe you already have in mind?

well essentially what Im trying to do is create a cornbread with the elasticity and crumb of something like a brioche or a typical sandwich bread

well essentially what Im trying to do is create a cornbread with the elasticity and crumb of something like a brioche or a typical sandwich bread

I'll echo Merrill: what is it you're wanting to create a recipe for? The answer for a quick bread will be different from that for a yeasted bread. I add polenta to many baked goods, both yeasted and not. A little more info would help us help you. And kudos to you!

i dont have a recipe. want to make one.

Can you share the recipe? The substitution wouldn't be 1:1, and it might help to know what you're making.