Generously grease a 1-quart pudding mold or 1-pound coffee can.
Combine the corn meal, flours, baking soda, and salt in a mixing bowl. Whisk until uniform.
Stir in the molasses, milk, raisins and Stonewall Kitchen Fig Raisin Chutney. Mix until uniform.
Fill the mold or coffee can with the batter (it should come two-thirds of the way up the sides of the mold). Cover mold with it’s top, or if using a coffee can cover tightly with foil. Place mold in a deep baking pan. Fill the pan with boiling water until it comes halfway up the side of the mold.
Place pan in the oven and allow to steam 2 hours. Check water level after one hour and add more if needed. Bread is done when a toothpick comes out clean when inserted.
When done allow to cool 1 hour before removing from the mold.