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?

I'm with you on the corn breads that are more like cornbread-flavored
cake. Try this one, from a 1940s cookbook, that I have used for years:

2 eggs, slightly beaten
1-1/2 cups milk
1/4 cup melted shortening
1-1/2 cups yellow corn meal
3/4 cup sifted flour
1 teaspoon salt
1 tablespoon sugar
2-1/2 teaspoons baking powder

Beat eggs, add milk and shortening. Sift dry ingredients together, add
to liquid ingredients and beat well. Pour into greased shallow pan (My
notes: 1: a cast iron pan works wonderfully, but turn the heat down 25
degrees, and 2: You have about the volume of an 8-inch-square pan or a
9-inch round pan) and bake at 400 degrees for 20-25 minutes or until it
shrinks from the sides of the pan.