Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturesweet
Type of Dishbread
- 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
- ¾ 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.
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.
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