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Coffee Can Boston Brown Bread

Recipe by American Profile

1/2 cup rye flour

1/2 cup whole wheat flour

1/2 cup cornmeal, medium grind

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup molasses

1 cup buttermilk

Mix flours, cornmeal, baking soda and salt in a large bowl. Mi 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.