Instructions: Combine gingerbread mix with cornmeal and salt in a 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 and tie. Put trivet or metal rack in crock pot. Pour 2 cups of hot water in pot. Place filled mold on rack or trivet. Cover pot and cook on high for 3 or 4 hrs 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.

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