1 c. raisins
1 c. cornmeal
1-1/2 c. wheat flour
1/2 c. all-purpose flour
1/2 c. sugar
1 t. baking powder
1 t. salt
2-1/2 t. baking soda
2 c. buttermilk
1/2 c. molasses
1 egg, lightly beaten
Butter or cream cheese, for serving
Preheat oven to 350 degrees. Grease or spray two 9 x 4 x 4" or 11 x 4 x 2" loaf pans.
Place raisins in a medium bowl and cover with boiling water. Soak for 10 minutes. Drain and set aside.
In a large bowl, combine cornmeal, wheat flour, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk together baking soda and buttermilk. Stir in molasses and egg.
Fold wet ingredients into dry ingredients, mixing until just incorporated. Then fold in raisins.
Pour the batter into the loaf pans, dividing evenly, filling each pan two-thirds full.
Bake for 35-40 minutes, until a cake tester in the center comes out clean and the bread is nicely browned. Remove from oven and place on a cooling rack. When the pans are cool enough to handle, remove the loaves and let them cool completely.
Serve warm with butter or cream cheese, or to accompany baked beans.
Makes 2 loaves.
Adapted from New Hampshire Home magazine, March/April 2021, p. 34.