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Steamed Cornbread

This recipe can be traced back to Knoxville, Tennessee in the late 1800s. It is truly delicious!

3 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon salt
1 egg
1/2 cup molasses
2 cups milk
1 cup buttermilk

Beat egg and molasses. Slowly add the milk and buttermilk. Mix the cornmeal, flour, baking soda and salt, then sift into the liquid. Use 5 well-greased No. 2 vegetable cans. Fill 2/3 full, cover with aluminum foil and fasten foil down with a rubber band. Set cans down in 3 inches of slowly boiling water and cover kettle. Steam for 3 hours.

Serve hot.

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