2 c. oats
2 c. yellow cornmeal
2 c. whole wheat flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. molasses
4 c. buttermilk
3/4 c. raisins
3/4 c. chopped pecans

Combine oats, cornmeal, flour, baking powder, soda and salt in bowl; mix well. Stir in molasses and buttermilk. Add raisins and pecans. Add 1/4 cup water if batter appears too thick. Line bottoms of 7 greased 20 ounce cans with greased brown paper. Fill cans 2/3 full with batter. Cover with foil; secure with string. Place on rack in large saucepan half full of simmering water. Steam, covered, for 3 hours. Remove from cans immediately to wire rack to cool. Serve with cream cheese or butter. This recipe originated in Scotland.

When sour milk is indicated, add 1 tablespoon vinegar to 1 cup milk.