1. Preheat oven to 375°F.
2. Grease a 1 quart pudding mold, coffee can or baking dish with the butter.
3. Combine the flours, cornmeal, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the raisins.
4. Fill the mold, coffee can or dish with batter. It should come up about 2/3 of the way. Cover the top with foil and tie the top with string to make airtight.
5. Place the mold, can or dish into a larger, oven-proof container. Place both on the oven rack in the oven. Using a pitcher, carefully pour hot water into the container so that the water comes about halfway up the side of the mold, can or dish.
6. Allow the bread to steam for 2 hours. Check the water level after 1 hour and add more water if needed. To check if the bread is done, stick a wooden skewer or knife into the middle and pull it out. If the skewer or knife is clean, the bread is done.

Note: Brown Bread may be served with maple butter.