There was a request for Norm's formula for Jewish Corn Rye recently. It is in an old blog entry that is hard to find, but I flushed it out.

Norm's formula for Jewish Corn Bread, along with his descriptions of how this bread was made in the bakery, can be found in the following thread

http://www.thefreshloaf.com/node/6103/craving-crackly-crust-sour-rye-bread

Note that this thread also has Norm's formula for Jewish Sour Rye and some other rye formulas. Lots of interesting information.
The question of when Corn Bread is ready to slice is not addressed. Maybe Norm will add his wisdom on that particular question.

David