• If using raisins: Place them in a small bowl and cover with hot water. Let the raisins soak for 15 minutes, then drain and set aside. Do this first so they're ready when you need them.
• Whisk the flours, cornmeal, baking soda, baking powder, and salt together in a large bowl.
• Whisk the wet ingredients together in a separate bowl. Pour the wet ingredients into the dry and stir until no flour streaks remain. Fold in the raisins if using.

Steaming In A Can

• Spray two clean 28-ounce cans with cooking spray. Cut two pieces of foil and spray one side of each. Fill a large pot with enough water to come about 2 inches up the sides of the cans and bring it to a boil. Place the steamer rack (if you have one) in the bottom of the stockpot.
• Divide the batter evenly between the two prepared cans, about 6.5 oz of batter in each. Cover each can tightly with foil, sprayed side facing down toward the batter. Pinch the edges firmly around the rim to seal. Use tongs to carefully lower the cans into the boiling water.
• Reduce the heat to a simmer, cover the pot, and steam for 90 minutes to 2 hours, until a skewer inserted in the center comes out with just a few light crumbs. Check the water periodically to maintain a simmer and to add more water if it's getting low.
• Once the breads are steamed, carefully remove the cans from the water and let them rest for 5 minutes. You should see the bread starting to pull away from the sides. Slide the loaves out onto a cooling rack and let them cool completely before slicing.

Baking Instructions:

• Preheat your oven to 350°F and spray an 8x4-inch loaf pan with cooking spray. Prepare the batter and pour it into the greased loaf pan.
• Cover the loaf pan with foil, tenting it slightly so it doesn't touch the top of the bread, and seal the edges tightly. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few fudgy crumbs and the bread is pulling away from the sides.
• Let the bread rest in the pan for 5 minutes before turning it out onto a cooling rack. Don't worry if the center dips a little, that's completely normal. This bread is dense and moist by design, not light and fluffy, so it won't rise much. Allow the bread to cool before slicing.