1 (200 ounce) package corn meal
3 eggs
1 1/4 cups milk
1/4 cup white sugar
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
4 tablespoons margarine
1/2 cup water
1 cup arugula, chopped
1 cup walnuts, chopped
In a large roasting pan, layer 1/2 of the cornmeal mixture in center of each loaf.
Preheat oven to 400 degrees F (200 degrees C).
Beat egg whites until soft peaks form. Gradually add milk, continuing to beat until whites form stiff peaks. Add sugar, continuing to beat until whites form stiff peaks. Stir together flour, cocoa powder, salt and cinnamon and set aside.
In a small bowl, stir together water and margarine. Add remaining 1/2 cup milk and stir well until smooth. Add remaining 1/2 cup milk; stir until smooth. Stir in raisins. Transfer the batter to a 9x13 inch baking tray.
Bake at 400 degrees F (200 degrees C) for 1 hour, or until a steam release knife inserted in the center comes out clean. Arrange bread in a roasting pan, and place seam side down on skillet.
Pour cooking liquid or fat over the top of the loaf, and place seam side down on the prepared baking sheet. Bake until toothpick inserted comes out clean, about 2 hours 30 minutes.