Steamed Cornbread

This vintage recipe can be traced back to Knoxville, Tennessee in the late 1800s. It is truly delicious!

Ingredients

• 3 cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon salt
• 1 egg
• 1/2 cup molasses
• 2 cups milk
• 1 cup buttermilk

Instructions

1. Beat egg and molasses. Slowly add the milk and buttermilk.
2. Mix the cornmeal, flour, baking soda and salt, then sift into the liquid.
3. Use 5 well-greased No. 2 vegetable cans. Fill 2/3 full, cover with aluminum foil and fasten foil down with a rubber band. Set cans down in 3 inches of slowly boiling water and cover kettle. Steam for 3 hours.
4. Serve hot.