Ingredients
2 Tbsp. Mazola
3/4 c. Karo (blue label)
1 c. graham meal
1 c. rye meal
2 c. cornmeal
1 1/4 tsp. salt
1 pt. sour milk
1 tsp. baking powder
3/4 c. raisins (optional)
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Domed stoneware baker traps steam for artisan crust at home
Japanese steam toaster — revives crusty bread, croissants, pizza
Premium bread machine — dual kneading blades, rectangular loaf
Professional baker's technical reference — formulas, troubleshooting
Chinese gongfu tea tray — drainage system for tea ceremony
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pour the Mazola, Karo and milk into a mixing bowl. Add the soda dissolved in one tablespoon of boiling water. Beat in the cornmeal, salt and raisins. Transfer to three 1-pound baking powder cans or 1 large mold oiled with Mazola. Steam for an hour and a half for the small molds or 4 hours for the large one. Serve with butter or with heated Karo (orange label).