Cookbook talk:Corn Bread

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Cornbread is typically a quick bread -- leavened with chemical leaveners. This yeast-leavened bread is decidedly atypical of corn breads.

[edit] Suggest move to "Yeast Corn Bread

I wrote this page years ago (as an IP edit) so I would remember my mother's recipe, but you are right that most cornbreads do not use yeast. I suggest it be moved to "Yeast Corn Bread", and a more appropriate quick bread recipe be placed here. (I'm not sure about the one with the OJ in it though. I imagine that isn't typical either.) --Terrible Tim (talk) 00:02, 17 June 2008 (UTC)

[edit] "Warm Water"

Can you be more specific as to the temperature? I didn't know how warm it should be and so the recipe was an abysmal and inedible failure sadly. (that and I let the yeast sit for too long in the water. Hpelgrift (talk) 05:15, 22 May 2009 (UTC)