Ginger Brown Bread
|Gingerbread mix||14 Ounce (1 Package)|
|Yellow corn meal||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
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.
Serving size: Complete recipe
Calories 2239 Calories from Fat 501
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 18.2 g90.8%
Trans Fat 11.6 g
Cholesterol 33.9 mg11.3%
Sodium 4878.1 mg203.3%
Total Carbohydrates 421 g140.4%
Dietary Fiber 6.3 g25%
Sugars 218.1 g
Protein 32 g64.8%
Vitamin A 6.9% Vitamin C 3.4%
Calcium 74.1% Iron 60.6%
*Based on a 2000 Calorie diet