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Corn Light Bread Recipe

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This recipe for Corn Light Bread is from "THE COLLECTION", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups boiling water
1 cup corn meal
Cook the boiling water and meal until thick. Let stand covered for 15 min.

Add:
2-1/2 cups cold water
1-1/2 cups corn meal
3 heaping T flour
Let stand overnight in a warm place (be sure it rises and is bubbly), takes about 12-15 hours.

1/2 tsp. salt
1/2 cup sorghum molasses
1/2 cup sugar
Directions:
Directions:
Next morning, add the salt, molasses and sugar. Mix well. Pour in a loaf pan or stem pan (greased well). Bake at 350º for 1-1/2 hours or until done.
Remove from oven and put pan in a paper sack; wrap well and let cool. This makes a damp bread when cooled.
Personal Notes:
Personal Notes:
This recipe came from Mrs. Gladys Harvey of Jackson, TN. The recipe at this writing is over 140 years old.
Loaves of Corn Light Bread used to be a big seller at church bazaars.

 

 

 

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