1 c Yellow cornmeal
1 c Rye flour
1 c Whole wheat flour
2 ts Baking soda
1 t Salt
1 c Currants
2 c Buttermilk
3/4 c Molasses, dark unsulfured
Calories per serving: 209 Fat grams per serving: 1 Approx. Cook Time: 3:30 Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6″ squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2″ of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. — Linda Graham Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 25 AUG 95 000057 ~0600