Recipe by Donna Matthews
This is the steamed brown bread that my grandmother always made to serve with her baked beans.
Top Review by Outta Here
I used Craisins instead of raisins, since I don't like raisins, and added 1/4 cup chopped walnuts, because that is how my grandmother made it. I also tried this in the crockpot. Put cans in oval crockpot and add water as directed above, cover and cook 2 1/2-3 hrs. Turned out great.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 tablespoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 3⁄4 cup molasses
- 1 cup raisins
Directions See How It's Made
- You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
- To prepare them, grease and flour generously.
- Combine dry ingredients in a medium bowl.
- Add buttermilk and molasses while mixing on low.
- Stir in raisins and mix only enough to distribute.
- Pour into prepared cans or mold. (Should be about 2/3 full).
- Cover with foil and secure with string.
- Place cans on a wire rack in the bottom of a large pot.
- Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
- Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
- To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.