I'm guessing you have to be jewish, or have grown up in a jewish neighborhood and be at least 40 yrs old (maybe older) to remember corn bread. It looked like rye (seedless) but wasn't. I don't want to say it was sweet, but it didn't have the twang of rye but had a similar consistancy. Every year around this time, I get the urge for good corn bread with sweet butter (from Daitch's) with thick slices of jersey tomato and a little salt (there was no such thing as kosher or sea salt back then). Can anyone help?