Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 cup yellow cornmeal
- 1 cup rye flour
- 1 cup whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup currants
- 2 cup buttermilk
- 3/4 cup molasses, dark unsulfured
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.
Serving Size: Makes 12 servings
Nutritional Information: Calories per serving: 209 - Fat grams per serving: 1 Approx. - Cook Time: 3:30