| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 16 | Servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 1 | c | Rye flour |
| 1 | c | Whole wheat flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Black raisins or currants |
| 2 | c | Buttermilk |
| 3/4 | c | Dark unsulfured molasses |
INSTRUCTIONS
Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. Posted to recipelu-digest Volume 01 Number 623 by GramWag <GramWag@aol.com> on Jan 28, 1998
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