I’m continuing my experiments with steamed bread. This time, I’m making steamed corn bread in a loaf pan using an interesting steaming vessel.
Steamed corn bread has the color and texture of Boston Brown Bread, but it’s made with cornmeal and all-purpose flour rather than a blend of several flours. It’s also made with molasses rather than maple syrup so of course, the flavor is different!
The neat thing about this steamed corn bread is that it can be prepared without an oven — or stove for that matter. You can steam it over a campfire in a cloth sack (called a pain de mais en sac in France) by hanging it over boiling water in a pot. I’ve been looking for a bread that can be made easily while camping without having to lug a cast iron Dutch oven around. This recipe just might fit the bill.
I’ll keep the cloth sack method of steaming the bread in mind for my next camping trip, however, for today, we’re going to steam it in a loaf pan set in an oval crock pot. This is a test, we’ll see how it works.
Steamed Corn Bread
I plan to try your recipe. My mother had a recipe for a steamed bread that had cornmeal, wheat flour and molasses in it. I am fairly sure we also included currents. Her mother made it during her growing up years. Sge called it Date Nut Bread even though the recipe didn’t include dates or nuts.We also ate it with Cream Cheese. I made it at college for a Christian Coffee House that some of my friend’s had on Friday evenings.
Hi Joyce, this bread reminds me of date nut bread. I use to enjoy it growing up. This one, although it doesn’t include dates, is really good and tastes great with cream cheese.