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Categories:Viewed: 33 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter, for the mold
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk or sour milk
- 3/4 cup molasses
- 1 cup seedless raisins
- Two 1 quart steamed pudding molds or one 2-quart steamed pudding mold and a large pot with cover, to hold the mold.
Method
- Butter the steamed pudding mold, including the cove.
- In a large bowl, combine the flours, cornmeal, baking soda, and salt.
- Add the buttermilk and molasses and stir thoroughly.
- Fold in the raisins.
- Pour the mixture into the mold and cover lightly.
- Place the mold in a large pot and fill with hot water to reach halfway up the sides of the mold.
- Cover the pot and steam over moderate heat for 3 hours, replenishing the water as necessary every 30 to 40 minutes.
- When the bread is cooked, unmold and serve warm, slicing the loaf with a strong string.
