Corn Light Bread - So GOOD Y'all Will KISS the Cook. . . made the same way since 1900

Country Gourmet

My earliest memories of the fair are from childhood. Most kids remember the rides, but my fondest memories are of the food booth that our church and school had every year. It was a fund raising project for the Browns Church school and church. The children were allowed to get drinks and clean off tables. When you got old enough, you were allowed to actually wait on customers. The food booth was famous for their stew and country ham and corn light bread sandwiches. The stew was made daily outside in large pots at the school and transported to the fairgrounds and served. When Browns ceased to have their booth, the Madison County 4-H club chicken shack took their place. Being in 4-H at the time, I worked at the chicken shack for many years. In the early 70’s, the fair association wanted to expand their competitive exhibits and I was asked to serve as a chairman for a new area, Hobbies and Crafts. I have worked in the competitive exhibit area since that time.

After Browns ceased their booth at the fair, the church later began a bazaar and sold stew and their country ham and corn light bread sandwiches. Many people would come to the bazaar just for the stew and sandwiches. The church no longer has a bazaar, so many will never know about this Browns Church community favorite.

Most young people have never had corn light bread. I grew up with it, and my mother, Hester Exum who was born in 1915, grew up with it. I have no idea how old the recipe is. My grandmother, Dora Parrish who was born in 1888, made it all of her adult life. This is a regional recipe and the Browns Church community version is rather unique. It was a staple on most farm tables in this area for years and is still a treat. We live on a Tennessee designated Century Farm which has been in our family for almost 145 years. This recipe is as good today as it was at the turn of the century. Carol Ann Watson, Jackson TN

You can't imagine how delicious the sandwich is - saltiness of the cured ham with the sweetness of the bread! You owe it to yourself to try this and I like to slice and toast the bread then top with shaved ham for a "Country Gourmet" appetizer. For an extra kiss of taste - rub a sliced tomato and a clove of garlic over the toasted bread - yum yum! Your guests are bound to kiss the cook!
Charlie Tripp of Tripp Country Ham - slices a baked ham. Order your ham or slices today . . . they ship world wide.Grandmother’s Corn Light Bread
Carol Ann Watson, Jackson Tennessee
Scald:
1 cup plain meal with 2 cups boiling water
Add:
1-½ cups milk
Salt to taste
Beat in:
1 cup meal
1 cup plain flour
Spread 1 cup dry meal over top, cover with a towel, let stand overnight. Place in a warm environment. (I put in the oven with just the light in the oven on. Do not turn on the oven, just the light.) Batter should be slightly puffed on top and the meal broken across the top.
Next morning, add:
1 tsp. soda
1 cup sugar
2 Tbsp oil
Beat. Grease a large loaf pan or 2 medium size loaf pans. Line bottom of pan with parchment or wax paper, if pan is not non- stick pan. Pour into pan and bake at 350 about 1 ½ hours for large pan and 1 hour for smaller pans. (Bread will not rise a great deal.) Check for doneness with a toothpick…should come out clean. The secret to this recipe is letting the batter ferment (sour.)