1 c Yellow cornmeal 1 ts Salt
1 c Rye flour 1 c Black raisins or currants
1 c Whole wheat flour 2 c Buttermilk
2 ts Baking soda 3/4 c Dark unsulfured molasses
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.
Yields
16 servings