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Misc: Ginger Brown Bread

Source of Recipe

Crockery Cookery by Mable Hoffman


List of Ingredients

14 oz Gingerbread mix, pkg
1/4 c Corn meal, yellow
1 t Salt
1 1/2 c Milk
1/2 c Raisins


Recipe

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. Tie. 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.