mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.
Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the
Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover th
Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.