This recipe dates back to Colonial times, when refined sugar wasn’t readily available. Molasses and raisins make it a dense, sweet, satisfying treat for breakfast—or any time! Makes nice little sandwiches when spread with cream cheese and cut into squares or “fingers”.
1 C. all-purpose flour
1 C. whole-wheat flour
1 C. yellow cornmeal
1 C. raisins
2 C. buttermilk
3/4 C. molasses
2 tsp. baking soda
1 tsp. salt
Preheat oven to 325º. Spray two 8” x 4” bread pans. Mix all ingredients and divide dough between the two pans. Bake about 40 minutes or until a toothpick comes out clean. Cool for a few minutes, loosen sides, and remove to cool on a rack.
Kitchen Hint: No buttermilk? Pour 2 cups of milk into a measuring cup and stir in 2 T. vinegar. Let it sit about 10 minutes to thicken.