On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> wrote:

>
>

I concur on the "not cornbread". However, the bread you describe is
much like one my mother used to make that made very good toast. It
was just a little too crumbly to stand up to a full slice sandwich but
worked well for finger sandwiches. It is a yeast bread rather than a
soda or self-rising bread as described in the recipe you received.
I'll try to dig out the recipe and post it later this week.


>> On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Paul M. Cook" > wrote in message
...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>>coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to have a
>>>> bite. Some like a more cakery texture.
>>>
>>>I don't like it at all but dh does. He says, he would prefer the one with
>>>more bite!
>>>
>>>This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>> That's not cornbread. This is.
>
>
> I do know of this type of cornbread, but we recently bought 'corn bread' in
>a baker's shop and it was pretty much like a regular crusty loaf but was
>coloured light yellow and had a corn flavour. He loved it and I am trying
>to replicate it.
>