1 (14 oz.) pkg. gingerbread mix
1/4 c. yellow cornmeal
1 tsp. salt
1 1/2 c. milk
1/2 c. raisins

Combine gingerbread mix with cornmeal 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.