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Steamed Cornbread


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



  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.


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