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.
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
1 cup plain meal with 2 cups boiling water
1-½ cups milk
Salt to taste
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.)