1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. cornmeal
1 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
1 c. buttermilk or sour milk
1/3 c. dark molasses
1/4 c. melted shortening or cooking oil

Combine ingredients in mixing bowl; blend well. Line bottom of 2 cup Pyrex measure with circle of wax paper. Pour in half the batter (about 1 1/3 cups). Cover with vented plastic wrap.

Microwave at 50% power (medium) 6 to 8 minutes, rotating cup 1/2 turn after 3 minutes. Bread is done when center springs back when touched lightly and no unbaked batter appears on side of cup.

Cool 5 to 10 minutes. Remove from cup; microwave second loaf with remaining batter. Serve warm. To reheat, place slices on plate. Cover lightly with plastic wrap. Microwave at High 30 to 60 seconds.