1/2 c. whole wheat flour
1/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 c. maple syrup
2 tsp. sugar
2 tsp. oil
3/4 c. sour milk

Mix all dry ingredients except sugar. In separate bowl, mix all other ingredients except milk. Beat well. Add flour mixture and milk alternately to the syrup mixture. Beat well. Turn batter into two well-greased 16 oz. vegetable cans.

To bake, place cans in deep pot and fill with 1 1/2 inches of hot water. Boil water, reduce to simmer adding water to keep at 1 inch level until done, about 2 1/2 to 3 hours. Remove from cans. Serve with butter.