1 c Cornmeal
1 3/4 c Graham or whole wheat flour
1 ts Salt
1 ts Soda
1 c Maple syrup
2 c Buttermilk or sour milk
1 c Seedless raisins
Mix the two flours, salt and soda. Add th emaple syrup to the milk and pour
all at once over the dry ingredients.
Add the raisins and mix thoroughly. Pour into a well-greased 1 1/2 quart
mould, cover loosely with foil. Place in a steamer, or on a trivet in a
saucepan large enough to leave a space all around the mould. Fill the pan
with water to halfway up the mould. Cover and steam over low heat for 3 1/2
hours. Or bake at 325 degrees for 1 hour, using 2 greased 4 X 8″ breadpans.
Cool on cake rack. Serve warm or warm up in the oven. It freezes well. Not
necessary to thaw out, simple place the frozen loaf in a 350 degree F oven
for 30 minutes or until hot.
NOTES : This delicious bread is usually steamed, but it can also be baked.
The baked version is very good, somewhat drier, of course, than the
steamed. It should be served hot. Lei’s Notes: I’m not sure what Mme Benoit
means by cornmeal here as she refers in directions to mixing the two
‘flours’. However, I’m assuming she means yellow cornmeal as her other
recipes refer to ‘all-purpose flour’.
Yields
1 Servings