It’s was 26 months ago that Lynette Dansby and her husband, Jerry, moved to Piedmont. They accepted an offer from Gerald Willis to open a funeral home in his building at 707 Southern Avenue.

Dansby Heritage Chapel is now under the watchful care of the Dansbys.

Lynette and Jerry have worked a combined half century in the funeral business.

“Neither of us had ever even heard of Piedmont,” said Lynette. “But Mr. Willis was looking for a funeral director and embalmer in his building, so we came and checked it out.”

Lynette said she and Jerry fell in love with Piedmont and the location of the funeral home and moved to Piedmont two weeks later.

“We love it here,” she said. “The area is just gorgeous and the people have been so wonderful to us. We were both raised in small towns, so we’re very happy here. We thank God for opening the door for us to come to Piedmont and for all the blessings He has given us.”

Lynette said being in the funeral business was something she’d wanted to do since sixth grade.

“My maternal grandmother wanted us to go to the funeral home to make her pre-arrangements,” she said. “I just took an interest in it from there.”

Lynette was born in Meridian, Miss. She graduated from Quitman High School in Mississippi and Mortuary College at East Mississippi Community College.

Her children are Chanin Barker and his wife Mandy of Shreveport, La. They have a daughter, McKenzie. Her son and daughter, Jeff Dansby and Jennifer Dansby, live in Eufaula.

Lynette is a member of the Church of God. She likes to read and play the piano.

Her reading includes the Bible and material on death and dying.

“I know this is going to sound awful, but I do like to read about death and dying because it helps me in what I do,” she said. “It helps me better understand the needs and feelings of those we serve.”

Lynette said she learned to cook by watching her mother. She still makes many dishes the way her mother did.



  • 1 pack of Oreos (Jerry prefers golden, but you can use regular)
  • 1 – 8 oz. block of cream cheese
  • ½ pack almond chocolate bark, melted

Put in food processor and grind until fine. Add cream cheese. Blend totally and roll into small balls. Place on cookie sheet and put in freezer until firm. Dip balls in chocolate and place back in freezer until firm.


  • 1 can whole kernel corn, drained
  • 1 can cream corn
  • 4 T. flour
  • 4 T. sugar
  • 1 stick melted butter
  • 1 c. milk
  • 2 eggs, well beaten
  • ½ t. salt
  • Pepper to taste

Mix all ingredients well. Put in glass 9x13 pan and bake at 350 degrees for one and a half hours.


(Easiest thing ever to make)

  • 1 stick butter, softened
  • 1 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 3 T. cocoa powder
  • 1 t. salt
  • ½ c. all purpose flour

Preheat oven to 350 degrees. Cream butter and sugar with electric mixer until light and fluffy, about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined.

Grease an 8” pie plate with butter or Pam. Pour mixture in pie plate. Bake 30-35 minutes until center is set. If you like, you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream.


  • 6 c. frozen shredded hash browns
  • 1 ½ c. shredded cheddar cheese
  • 2 c. diced, cooked ham
  • ½ c. sliced green onions
  • 8 lg. beaten eggs
  • 2 – 12 oz. c. evaporated milk
  • ¼ t. salt
  • ¼ t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 degrees 45-55 minutes.

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