Steamed Brown Bread,For Baked Beans is one of those old-fashioned treasures that takes me back to cozy kitchen afternoons with my mother. This rustic, slightly sweet bread is the perfect companion to a pot of slow-cooked baked beans, and I just love how it steams to perfection in a simple coffee can.
What makes this recipe so special is the wonderful combination of cornmeal and all-purpose flour that gives it that distinctive hearty texture and golden flavor. The magic happens when you steam it rather than bake it — this gentle heat creates the most tender, moist crumb that just melts in your mouth.
I always serve this sliced warm with plenty of butter alongside a big pot of baked beans on Sunday suppers, and the family gathers ’round like it’s a holiday. There’s something so comforting about sharing this humble bread — it reminds everyone of simpler times and real home cooking.
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Steamed Brown Bread,For Baked Beans
Ingredients
- 2 tablespoon Butter
- 1 cup All-Purpose Flour
- 1 cup All-Purpose Flour
- 1 cup Cornmeal
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cup Buttermilk
- 0.66666666666667 cup Molasses
- 1 cup Raisins
Instructions
- Daub paper towel with butter and rub evenly around sides and bottom of coffe cans or mold.
- Set aside.
- In bowl, combine flours, cornmeal, baking soda and salt.
- Add buttermilk and molasses, blend until smooth.
- Add raisins and mix until they are scattered throuhout mixture.
- Scrape batter into prepared cans or mold.
- Cover tightly with aluminum foil.
- Place mold into large pot and fill with hot water, until water reaches 1/2 way up sides of mold.
- With help place pot on stove and bring to a boil.
- Cover pot.
- Reduce heat and simmer for 3 hours.
- Replenish water in pot every hour.
- When ready, turn heat off.
- With help, remove mold from pot and unmold by turning bread upside down.
- To cut bread, wrap a piece of string around bread and pull it tight, through loaf.
- It will easily cut warm bread into a clean slice.
