I grew up in Brooklyn, NY and remember corn bread shaped like rye bread. Except , if I remember correctly it was slightly yellow but I don't remember it being a sour>

Also I am looking for a recipe to make rye bread as used in delis.

Any suggestions? I would really appreciate it since I've being searching for eons.

Mitchell

For anyone who might be interested, I've described a recent baking of corn bread here:

http://www.breadcetera.com/?p=129

SteveB

Here's a Canadian's first attempt at corn bread. It turned out extremely well. I baked them in a stoneware dish that has spaces for four loaves. The other two were promptly eaten with dinner. I wrote more about the recipe here: http://jeremyskitchen.wordpress.com/2008/05/04/corn-bread/ Any suggestions for my next baking project? 

Greenstein's Corn Bread is the ultimate Jewish rye, and it is unique in the technique with which it is made. The ingredients are the usual - rye sour, rye flour, common flour (AKA first clear flour), yeast and caraway seeds. And water. The crust is glazed with a corn starch/water mixture.