In a small mixing bowl, stir together the flours, cornmeal, baking powder, baking soda and salt. In a large mixing bowl, combine the egg, molasses, sugar and cooking oil. Add the flour mixture to molasses mixture alternately with buttermilk or sour milk. Beat well. Stir in raisins. Turn batter into two well-greased (16-ounce) vegetable cans. Cover cans tightly with foil.
To steam in a Dutch oven: Place cans on a rack set in a large Dutch oven.
Pour hot water into Dutch oven to a depth of 1 inch. Bring to boiling, reduce heat. Cover, simmer over low heat for 2 1/2 to 3 hours or until bread tests done. Add boiling water as needed.
To steam in a crock pot: Place cans in a 3 1/2- to 4-quart crock pot. Cover and cook on high for 3 hours. After bread has finished steaming, remove cans from Dutch oven or crock pot. Cool for 10 minutes in cans. Remove bread from cans with spatula. Serve warm.
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