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