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Tin Can Bread's picture
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Raisins 1⁄2 Cup (8 tbs)
  Skim milk 3⁄4 Cup (12 tbs)
  Salad oil/Bacon dripping 2 Tablespoon

Combine the first five ingredients.
Stir in milk and oil.
Do not beat.
Spoon into greased cans filling halfway to two thirds full.
Cover with foil and stand in a pan of boiling water allowing water to come halfway up the cans.
Cover and steam 30 to 40 minutes.
Cool slightly and shake out the breads.
Good with baked beans, stews or chili con carne.

Recipe Summary


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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1613 Calories from Fat 295

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 2 g10.2%

Trans Fat 0.5 g

Cholesterol 3.5 mg1.2%

Sodium 995.3 mg41.5%

Total Carbohydrates 325 g108.2%

Dietary Fiber 16.8 g67.3%

Sugars 107.9 g

Protein 15 g30.4%

Vitamin A 0.3% Vitamin C 6.3%

Calcium 72.3% Iron 67.7%

*Based on a 2000 Calorie diet


Tin Can Bread Recipe