Boston Brown Bread

Sift cornmeal, flour, baking soda and salt into a large bowl. In a small bowl, combine the molasses, milk and buttermilk. Slowly add the molasses milk mixture to the flour mixture. Mix with a spoon. Stir in raisins. Spoon dough into well-greased coffee cans, filling 2/3 full. Cover the cans with foil and place on a rack in deep kettle. Add boiling water to the kettle to come halfway up sides of cans. Cover the kettle and steam 2-1/2 to 3 hours, adding more water as needed. Remove loaves from cans and cool on a rack.