1/2 c. whole wheat flour
1/4 c. all purpose flour
1/4 c. cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1/4 c. light molasses
2 tbsp. sugar
2 tsp. cooking oil
3/4 c. buttermilk or sour milk
1/4 c. raisins

Stir together the flours, cornmeal, baking powder, soda and salt. In mixing bowl combine the egg, molasses, sugar and cooking oil. Add the flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into two well greased 16 oz. vegetable cans. Cover cans tightly with foil. Place cans on a rack set in a large Dutch oven. Pour hot water into Dutch oven to a depth of 1 inch. Bring to boiling; reduce heat. Cover; simmer over low heat 2 1/2 to 3 hours or until bread tests done. Add boiling water as needed. Remove cans from pan; let stand 10 minutes on wire rack. Remove bread from cans with spatula.

Serve warm. Makes 2.