Crockpot ginger brown bread

8 servings

Ingredients

Quantity Ingredient
14 ounces Gingerbread mix, pkg
¼ cup Corn meal, yellow
1 teaspoon Salt
1½ cup Milk
½ cup Raisins

Directions

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.

Source: Crockery Cookery by Mable Hoffman.

Submitted By KARL LEMBKE On 07-24-94 1014

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