| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Whole wheat flour |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Yellow cornmeal |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | Beaten egg | |
| 1/4 | c | Molasses |
| 2 | tb | Sugar |
| 2 | ts | Cooking oil |
| 3/4 | c | Buttermilk |
| 2 | tb | Raisins |
INSTRUCTIONS
Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisons. Turn batter into two well greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting fro 3 hours. Remove cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves. Hope this is what you're looking for! Steve From: spteach@interaccess.com (Steve Rosenzweig) on rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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