1 1/2 cups whole wheat flour
3/4 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sorghum molasses
1/2 cup rasins (optional)
1 egg
1 1/3 cup sweet milk*
Add together the flour, cornmeal, salt, and baking powder; add the raisins and sorghum molasses, and mix with the egg and milk.
Have ready well greased tins with tightly fitting lids**; fill two thirds full of the batter; grease and fit on the lids and steam for three hours. The loaves may be placed in the oven for a few minutes after steaming if a crust is desired.
Instant Pot steaming option
It is possible to steam these in an instant pot. Place the tins on a trivet and add about a quart of water to the pot. Steam under pressure for about 25-30 minutes. Don't allow to naturally release the pressure.
Recipe Notes
*Sweet milk in this recipe is standard milk.
**The tins referenced in this recipe are hard to come by today. I recommend round steam tray pots as an alternative. Use aluminum foil as the lid. You can also use large soup cans.