Coffee Can Boston Brown Bread

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/16/2020
Serves: 8 Save

Ingredients (7)

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Remove can from stockpot and cool on rack for 15 minutes.

  5. Remove bread from can and serve warm with cream cheese.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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