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Ingredients:

2 cups water
5 1/2 cups cornmeal
1 cup sifted flour
1/2 cup melted shortening
1 Tablespoon salt
5 cups cold water
2 cups sugar

Procedure:

Boil 2 cups water and 1 tablespoon salt in a 4-quart saucepan. Moisten 2 cups cornmeal with 2 cups cold water. Stir into boiling water. Cook for 2-3 minutes until thick mush is formed. Remove from heat.

Add 3 cups cold water, 2 cups cornmeal and 1 cup flour. Mix well. Sprinkle 1 1/2 cups cornmeal over mixture, but do not stir.

Tie cloth over mixture and let stand in a warm place for 24 hours or until sour enough to bubble.

Then add 2 cups sugar and 1/2 cup melted shortening and mix well. Pour into a greased stem pan and cook for 1 1/2 hours in a preheated 325- to 350-degree oven. Leave in pan until cool.

*Old-Fashion Corn Light Bread Variation:

Instead of adding 2 cups sugar and 1/2 cup melted shortening before baking, mix in 1 1/2 cups sugar, 1/2 cup molasses, 4 eggs and 1/2 cup melted shortening.

Bake as directed.