1. In a large mixing bowl, whisk together the Graham flour, cornmeal, baking soda, and salt until evenly combined.
2. Add the molasses and whole milk to the dry ingredients. Stir until a smooth, thick batter forms with no dry streaks visible.
3. Grease a 1-quart (950 ml) pudding mold or heatproof bowl. Pour the batter in, filling no more than two-thirds full to allow for expansion. Cover tightly with a lid or a double layer of greased parchment paper secured with kitchen twine.
4. Place the filled mold on a rack or folded towel set in the bottom of a large, deep pot. Add enough boiling water to reach halfway up the sides of the mold. Cover the pot with a tight-fitting lid.
5. Steam over medium heat, maintaining a gentle, steady boil — this technique (steaming in a covered water bath) keeps the bread moist and cooks it evenly without a crust. Steam for 2 to 2.5 hours, until a wooden skewer inserted in the center comes out clean and the loaf feels firm and set when pressed gently through the parchment. Check water level every 30 minutes and add more boiling water as needed to maintain the halfway mark.
6. Remove the mold from the pot using tongs or oven mitts. Uncover and allow to rest for 10 minutes before unmolding. The bread will pull slightly away from the sides of the mold when ready. Serve warm, sliced directly from the mold.
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