"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Annie Lou Chandlers Corn Light Bread Recipe

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This recipe for Annie Lou Chandlers Corn Light Bread, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Wednesday, August 30, 2006

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 350.

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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