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Annie Lou Chandlers Corn Light Bread Recipe

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This recipe for Annie Lou Chandlers Corn Light Bread is from The Jackson Family Cookbook Project, 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 plain white corn meal
1/2 cup plain all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 tablespoon melted crisco
Directions:
Directions:
Preheat oven to 350º.

Sift together all dry ingredients. Add buttermilk and melted crisco. Pour into a well-greased loaf pan. Bake in the preheated oven for about 1 hours.

Take bread out of the oven and take a knife and go around the sides of the pan, wait a few minutes and turn out on a rack to cool completely.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Notes from Carol: One of the secrets of Mama's bread is how she greased the pan to keep the bread from sticking. She took a paper towel and spread crisco over the entire pan interior. The she put a glob (about 1/2 tsp.) in each corner of the pan and in the middle.
From Treva:
This is a bread peculiar to West Tennessee. No where else in the south is sugar used. But this is good.

 

 

 

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