1 c. all-purpose flour or rye flour
1 c. whole wheat flour
1 c. cornmeal
2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3/4 c. molasses
1 c. raisins (opt.), plumped
butter

Grease four 4 1/4 x 3 inch cans (16 ounce vegetable cans). Beat all ingredients except butter 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Pour into cans, filling each about 2/3 full. Cover each tightly with aluminum foil.

Place cans on rack in Dutch oven or steamer; pour boiling water into pan to level of rack. Cover pan. Keep water boiling over low heat until wooden pick inserted in center of bread comes out clean, about 3 hours. (Add boiling water, if necessary, during steaming.)

Remove cans from pan; immediately unmold breads. Serve warm with butter. If using self-rising flour, reduce baking soda to 1 teaspoon and omit salt.