2 tbsp. shortening
1/4 c. sugar
1 egg
3/4 c. dark molasses
1 tsp. salt
2 1/4 c. whole wheat flour
3/4 c. yellow corn meal
1 1/2 tsp. baking powder
1 3/4 c. buttermilk
1 1/2 tsp. baking soda, dissolved in 1 tbsp. hot water
3/4 c. raisins

Cream together shortening and sugar. Stir in egg and molasses. Add remaining ingredients.

Spoon into 2 very well greased coffee cans (Crisco works best), half full.

Cover with greased aluminum foil for lids.

Set on a rack in pot that has boiling water half way up sides. Bake at 300°F.

A CrockPot may be used. Second can may be stored in refrigerator for up to 1 day.

Cover pot and steam 2 1/2 hours. Replace water (using hot water) to keep level half way up side of cans.