I've been looking for a "Jewish Corn Bread" recipe for many years. I live now in Alabama and no one has heard of this kind of bread so my only hope is to bake it myself. Thought I finally found it in Secrets of a Jewish Baker. While the result was very good - it doesn't live up to my childhood memories from a bakery in NY. I think the loaf I produced (2x two years apart) didn't have the same tang I was expecting. It wasn't as light-colored or heavy crusted either. It called for stippling the dough with a skewer several times - and not slashing it at all which would produce the look of the bread I remember. (I think to release the steam and not cause a blow out while baking? Though it didn't work on my loaves.) KA referred me to this recipe when I asked for Jewish Corn Rye - which I think is very different from Jewish Rye Bread. Do you think this recipe will be more akin to the Jewish Corn Rye now made in very few bakeries even in NY (so my brother tells me).

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