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Crock-Pot Ginger Bread

List of Ingredients




1 14 ounce pkg. Gingerbread mix
1/4 cup yellow corn meal
1 teaspoon salt
1 1/2 cups milk



Recipe



In a large bowl combine gingerbread mix, corn meal and salt; stir in milk until moistened. Beat at medium speed for 2 minutes. Stir in raisins. Pour into a greased and floured 6 or 7 cup mold. Cover, tie on, and place on. Place trivet in Crock-Pot (If using the Bread n'Cake Bake Pan you do not need the trivet. Pour 2 cups of water in crock-pot. Place mold on trivet. Cook on high 3-4 hours or until tested done. Remove from pot; cool on rack for 5 minutes. Loosen edges with knife; turn out on rack and cool slightly. Serve warm with whipped topping.