Ginger brown bread

Yield: 1 Servings

Measure Ingredient
1 pack Ginger bread mix -- (14
Ounces)
¼ cup Yellow corn meal
1 teaspoon Salt
1½ cup Milk
½ cup Raisins

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.

Recipe By :

From: Stephanie Da Silva

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