- 13/4 Cups all-purpose flour
- 13/4 + 2 tablespoons whole-wheat flour
- 21/4 Cups cornmeal
- 1 Tablespoon baking soda
- 1 Teaspoon salt
- 1 Quart reconstituted nonfat dry milk
- 11/2 Cups molasses
- 2 Tablespoons vegetable oil
- 11/4 Cups California raisins, plumped
- 1/4 Cup reconstituted frozen lemon juice concentrate or vinegar
1. Blend flour, whole-wheat flour, cornmeal, baking soda and salt for 1 minute in mixer on low speed. Set aside.
2. In medium bowl, combine milk and lemon juice or vinegar. Let stand 5 minutes.
3. Stir molasses and vegetable oil into milk mixture. Blend well.
4. Add liquid mixture and raisins to dry ingredients. Blend for 3 minutes on low speed. DO NOT OVERMIX. Batter will be lumpy.
5. Pour batter into a lightly oiled steamtable pan (12 x 20 x 2 1/2-inch).
6. Bake or steam until knife inserted in center comes out clean in Conventional oven – 375°F or Convection oven – 325°F or Steamer at 5 pounds pressure for 55 to 65 minutes.
7. Cool. Cut 5 X 10 into 50 pieces.
Notes: For Loaf Pans: Pour 1 pound 8 ounces (1 quart) batter into each of 3 lightly oiled loaf pans (4 x 10 x 4-inch). To bake: Conventional oven – 375°F for 60 minutes; Convection oven – 325°F for 45 minutes; Steamer – 5 pounds pressure for 1 hour 10 minutes. Bake or steam until a knife inserted near center comes out clean. Remove from pans. Cool completely. Cut each loaf into 17 slices about 1/2-inch thick.
To plump raisins, cover the fruit with very hot tap water. Soak 2 to 5 minutes. DO NOT OVERSOAK. Drain well before using.