1 c. rye flour
1 c. yellow cornmeal
1 c. flour
2 tsp. baking soda
1 tsp. salt
3/4 c. molasses
2 c. buttermilk

Mix dry ingredients; stir in molasses and buttermilk, mixing well but do not beat. Fill 1 1/2 quart mold 2/3 full. Cover with tight fitting lid or aluminum foil. Place on a rack in a tightly covered kettle, containing a small amount of boiling water; steam 3-3 1/2 hours. Add more water as needed quickly, or until wooden pick inserted in center comes out clean. Immediately remove from mold. Serve hot with butter. Makes one 7 inch mold or four 1 pound cans. Serves 8-10.