I'm not talking about what they call corn-rye, which is, as far as I can tell, rye bread with cornmeal incorporated into it. I'm talking about something that's getting harder and harder to find even in NYC, much less Los Angeles. Corn bread is not made with any corn. (Corn in the Eastern European vernacular can refer to any grain.) This is a VERY dense, chewy, crusty, sour rye bread, made in large, round loaves. It is rye bread squared: extremely moist, heavy crumb that is almost grey in color, and a thick, yet crunchy crust that you have to tear with your teeth. In NY Jewish bakeries, it is known simply as corn bread. It of course resembles NY Jewish rye bread, but is unique in weight, moisture, flavor, and texture. Anybody remember it? Anybody know where to get it in Los Angeles?