1 c. self-rising cornmeal
1 c. self-rising flour
1 c. whole wheat flour
3/4 c. molasses
1 tsp. baking soda
2 c. buttermilk
1 c. seedless raisins

Grease 2 (1 pound) coffee cans; set aside. Combine cornmeal, flours, and molasses in bowl. Stir baking soda into buttermilk; add to flour mixture. Blend well. Stir in raisins.

Pour half of the batter into each prepared can. Cover tops of cans with aluminum foil and secure with string. Place a rack in a pan large enough to hold both cans. Place cans on rack.

Add enough water to come halfway up sides of cans. Cover and bring water to a boil. Reduce heat; cook over very low heat 3 hours, adding more water if necessary. Remove cans from pan. Gently loosen sides of bread. Turn out of cans. Slice and serve warm.