Ingredients Jump to Instructions ↓

  1. 1 cup Yellow cornmeal

  2. 1 cup Rye flour

  3. 1 cup Whole wheat flour

  4. 2 tsp Baking soda

  5. 1 tsp salt

  6. 1 cup Currants

  7. 2 cup Buttermilk

  8. 3/4 cup Molasses, dark unsulfured

Instructions Jump to Ingredients ↑

  1. Instructions 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.


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