An American original, it’s best made in the cleaned tin cans that baked beans come in. 🙂
Sift together:
225 ml all purpose flour
225 ml rye or whole wheat flour
10 ml baking soda
5 ml salt
Stir in:
225 ml corn meal
Add:
450 ml sour milk
225 ml molasses
30 ml butter, melted
Pour into three well greased stoneware molds and lightly seal with heavy cheesecloth. (Alternatively, use two large tin cans, cleaned, and seal each lightly with waxed paper and a rubber band.) Set in a steamer of boiling water to a depth of one-half of the molds. Cover and steam three hours. Let cool fifteen minutes and remove from molds.