1 c. whole wheat flour
1 c. cornmeal
1 1/4 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk
1/2 c. molasses
1/4 c. vegetable oil

Combine all dry ingredients in bowl. Stir well. Pour buttermilk, molasses and cooking oil into small bowl. Blend together. Pour into dry mixture. Stir to combine. Divide between two greased 28 ounce cans or three greased 19 ounce cans. Cover tops with foil held in place with string or elastic. Set on rack in large pot. Fill pot with boiling water until it reaches at least half way up the cans. Cover pot. Keep water boiling gently, adding more as needed to keep level up. Steam for 1 1/2 hours until an inserted toothpick comes out clean. Cool for 10 minutes, then remove from cans. Serve with butter or without baked beans. Yield: 2 or 3 loaves.