Family Tested & Approved
(14 oz) gingerbread mix
Combine gingerbread mix with cornmeal 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 a greased and floured 7 cup mold. Cover with foil and tie.
Put a trivet or metal rack in crock pot. Pour 2 cups hot water in the crock pot.
Place the filled mold on the rack or trivet.
Cover the pot and cook on high for 3-4 hours or until the bread is done.
Remove from pot and cool on a rack for 5 minutes. Loosen the edges with a knife and turn out on a rack to cool slightly.