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In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
While your yeast is proofing, shred the cheddar cheese and chop the scallion onions
Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms
Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size
Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats
Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly
Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving