1 gingerbread mix (approximately 14 to 15 ounces)
1/4 cup yellow cornmeal
1 tsp. salt
1 1/2 cups milk
1/2 cup raisins

Combine gingerbread mix with corn meal and salt in mixing bowl; stir in milk, mixing just until batter is moistened. Beat with electric mixer at medium speed for 2 minutes; stir in raisins. Pour into a greased and floured 7-cup mold. Cover with foil and tie. Put a trivet or rack in slow cooker. I use slightly crumpled foil as a rack. Pour 1 1/2 cups hot water in the pot. Place the filled mold on the rack or foil in the crockpot. Cover and cook on HIGH for 3 to 4 hours or until the bread is done. Remove from crockpot and cool on a wire rack for 5 minutes. Loosen edges carefully with a knife and turn out on a rack to cool slightly. Serve warm with butter or cream cheese spread.