Steamed Cornbread 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. |
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