Boston Brown Bread
This is good served with cream cheese.
- 2 cups unsifted all-purpose flour
- 2 cups yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/3 cups milk
- 1 1/3 cups buttermilk
- 3/4 cup dark molasses
- 1 cup dark raisins
- Grease 2 (1 pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.
- In a small bowl, combine milk, buttermilk and molasses.
- Gradually add milk mixture to flour mixture; beat with a spoon until well combined.
- Stir in raisins.
- Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle.
- Steam for 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.
- Remove cans to a wire rack; cool.
For serving later, cool bread in cans; store in refrigerator.
To reheat, place covered cans on rack in boiling water in large kettle and steam for about 30 minutes, or until heated through.
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