by Diana
2 c whole wheat flour
1 c cornmeal
1 1/2 tsp salt
1 tsp baking soda
1 1/2 c buttermilk
3/4 c molasses
3 tbsp oil
optional: 1 c raisins or chopped dates can be added
Mix dry ingredients together. Stir buttermilk, molasses and oil together. Add to the dry ingredients and stir just to blend. Spoon into a greased 8 c tube pan, filling 2/3 full or use 2 well buttered 1 lb tins or 1 quart molds, filling 2/3 full. Seal with foil and set on rack in a large kettle. Add boiling water to about a third of the way up the sides of the pan. Cover the pan tightly and steam for 1 1/2 - 2 hours or until the top springs back when touched lightly. Cool slightly and remove bread from the pan and dry slightly in 350 deg F oven. Serve warm.
Note: to substitute whole milk for buttermilk, combine 5 1/2 tsp vinegar or lemon juice plus enough milk to make 1 1/2 c. Let stand 5 minutes.
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