1 cup corn meal, sifted
2 cup whole wheat flour, unsifted
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cups raisins, parboiled
3/4 cup molasses
2 cups buttermilk
Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250F oven for 25 to 30 minutes. Resteam any of the loaves not used immediately after baking before serving.
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