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Prep Time: 0 Minutes Cook Time: 190 Minutes |
Ready In: 190 Minutes Servings: 8 |
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From the Boston terrier loving Grandma Robert's. (Every terrier she owned was named Tammy) She was a Florida transplant from Maine, this was one of her favorite breads. Always served with cream cheese and calomondin preserves. Read more . Again, the recipe directions were scant and left to interpretation from G-Roberts. Ingredients:
1 cup cornmeal |
1 cup of rye flour or |
1 cup of graham flour |
1 teaspoon of salt |
3/4 tablespoons of baking soda |
2 cups of sour milk |
3/4 cup molasses |
1/2 cup of raisins if desired |
Directions:
1. Sift together dry ingredients.
2. Mix well with sour milk and molasses.
3. If mixture is too stiff, thin with a little water.
4. If raisins are used, either add to dry mixture before liquid or reserve a little bit of flour and sift well over raisins and stir in last.
5. Grease baking powder cans (soup cans) or molds and cover. fill half full with batter.
6. Steam 3 hours or more, depending on the size of the molds.
7. That's it folks, all she wrote, good luck. Bless your heart, Grandma.
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