Cookbook talk:Yeasted Cornbread

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

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)


 * Yeast is a bit of a departure from most cornbread recipes. I would agree that this recipe should be renamed.  -- MicahDCochran (discuss • contribs) 21:16, 23 February 2018 (UTC)

"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)


 * This would usually be 100 to 110 degree Fahrenheit water for about 10 minutes and the yeast should have a foaming action. -- MicahDCochran (discuss • contribs) 21:19, 23 February 2018 (UTC)