Coffee Can Boston Brown Bread
- ½ cup Rye Flour
- ½ cup Whole Wheat Flour
- ½ cup Medium Grind Cornmeal
- 1 tsp Baking Soda
- ½ tsp Salt
- ⅓ cup Molasses
- 1 cup Buttermilk
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- Mix flours, cornmeal, baking soda and salt in a large bowl. Mix with a fork. Blend in molasses and buttermilk. Batter should be the consistency of pancake batter.
Butter, or coat with cooking spray, a 13-ounce coffee can and pour in batter, filling the can no more than 2/3 full. Cover tightly with aluminum foil.
Fill a large stockpot with water (enough to come halfway up coffee can) and bring to a boil. Place covered can in water. Cover stockpot and steam for about 1 1/2 hours over medium heat or until a skewer comes out clean when inserted in the middle.
Remove can from stockpot and cool on rack for 15 minutes.
Remove bread from can and serve warm with cream cheese.