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.