Boston Brown Bread
Serve with Baked Beans
Servings 16 servings
Calories 212kcal
Equipment
- Large Stock Pot
- Canner
- 2 clean 1-lb coffee cans
Ingredients
- 1 1/2 cups yellow cornmeal
- 2 cups unsifted all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 1/3 cups milk
- 1 1/3 cups buttermilk
- 3/4 cup dark molasses
- 1 cup light or dark raisins
- boiling water
Instructions
- Grease well 2 1-pound size coffee cans.
- In a large bowl sift cornmeal, flour, baking soda, salt and allspice.
- In a small bowl, combine milk, buttermilk and dark molasses.
- Gradually add milk mixture to flour mixture; beat with a spoon just until combined. Stir in raisins. Spoon into coffee cans, filling 2/3 full. Wrap pieces of heavy duty foil tightly over tops.
- Place cans on rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans; cover. Steam 2 1/2 to 3 hours; adding more boiling water as needed. Remove and cool on rack. Serve with baked beans.
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 417mg | Fiber: 2g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 2.1mg