On Sun, 27 Nov 2005 09:07:21 -0800, "Richard Crowley"
> wrote:

>So everything I have ever seen/eaten that is called "cornbread"
>seems more like "cake". It has a "softer" texture and is less
>dense than what I would call "bread". Also virtually all the
>recepies I have seen for cornbread use eggs which I'd like
>to eliminate. Is there such a thing as something more like a
>full-bodied whole-grain BREAD using corn?

Howdy,

I have no idea if this is the sort of thing you are looking
for, but...

Years ago, in the Farm Journal, I found a recipe for
something called North-South Corn Bread.

The piece explained that the tradition for corn bread in the
North of the US was for an unsweetened bread-like approach
while that of the Southern section of the US was for a
sweet, cake-like product.

The recipe was to be "somewhere in between" the two
approaches.

I suspect that I could dig it out if you would like to know
more...

All the best,
--
Kenneth

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