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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups sifted whole wheat flour |
1 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 teaspoon salt |
1 1/4 cups sorghum molasses |
1 cup milk |
1 cup raisin |
Directions:
1. Combine dry ingredients in a large mixing bowl; make a well in center of mixture. Combine molasses and milk; add to dry ingredients, stirring just until moistened. Stir in raisins.
2. Pour batter into a well-greased 1 1/2-quart pudding mold, and cover tightly with a lid. Place mold on rack in a large kettle; add boiling water, filling kettle half full. Bring to a boil; cover and simmer 3 hours.
3. Remove mold from kettle; remove lid from mold to allow steam to escape. Cool slightly. Loosen bread from sides of mold, and invert onto serving dish. Cool completely.
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