14 oz Gingerbread mix, pkg
1/4 c Corn meal, yellow
1 ts Salt
1 1/2 c Milk
1/2 c Raisins
Combine powdered ingredients and stir in milk, mixing until
mixture is evenly moist. Beat at medium speed with electrix mixer
for 2 minutes. Stir in raisins.
Pour into breased and floured mold (6-7 cups) and cover with foil.
Put trivet or metal rack in slow cooker and pour 2 cups of hot
water in pot. Place filled mold on rack, cover pot and cook on high
for 3 to 4 hours or until bread is done.
Remove bread from pot, let cool 5 - 10 minutes, loosen with knife
and turn out on cooling rack.
Serve warm with butter or cream cheese.