This recipe can be traced back to Knoxville, Tennessee in the late 1800s. It is
3 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon salt
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
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
Steam for 3 hours.