Panhandle Brown Bread

This recipe is from the panhandle. It's like Boston Brown Bread.

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Member Recipe By Thomasman

Prep Time 45 min
Total Time 3 hr 20 min
Servings 3

Ingredients

1: cup Coarse yellow cornmeal

1: cup All purpose flour

2: cups Whole wheat flour

1: cup Raisins

1: tablespoon Salt

2: cups Molasses

1: cup Sour milk or buttermilk

1: cup Milk

1: tablespoon Baking soda, dissolved in 1 tablespoon hotwater

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Directions

1 Generously grease three 1 quart pudding molds, plus 3 rounds of aluminum foil.
2 Place cornmeal, flour, raisins and salt in a large mixing bowl. Add molasses, milk and dissoplved baking soda. Stir to mix thoroughly. Fill molds 3/4 full. Cover each mold with foil and tie foil in place.
3 Fill a kettle with a rack and 1-inch of water; bring to a boil Place molds on rack and steam, covered; 3-hours. Replenish with boiling water as needed.
4 Unmold immediately, and bake on a rack 20-minutes at 350-degrees F. Let loaves cool and serve immediately or warm before serving.