Tin Can Bread
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|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.