1 pk Ginger bread mix — (14
Ounces)
1/4 c Yellow corn meal
1 ts Salt
1 1/2 c Milk
1/2 c Raisins
Combine gingerbread mix with corn meal and salt in large bowl; stir in milk
until mixture is evenly moist. Beat at medium speed with electric mixer
for 2 minutes. Stir in raisins. Pour into greased and floured 6 or 7 cup
mold. Cover with foil; tie. Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot. Place filled mold on rack or trivet. Cover
pot and cook on high for 3 to 4 hours or until bread is done. Remove from
pot; cool on rack 5 minutes. Loosen edges with knife; turn out on rack and
cool slightly. Serve warm with butter or cream cheese.
Yields
1 Servings