Spring Raisin Bread can be served plain or toasted with a spread  *  Begin with a greased 9x5x3 inch loaf  pan  *  Preheat the oven to 350F  *  Stir together 1c oats, 1 c flour and 1 c corn meal with 1/2 c sugar, 3 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 3/4 tsp cinnamon and 1 c raisins  *  Make a well in the center  *  In a small bowl beat an egg until frothy  *  Mix in 1/4 c of melted butter and 1 c milk  *  Pour the wet mixture into the dry well and stir just enough to moisten the combination  *  Scrape the batter into a greased 9x5x3 inch loaf pan  *  Bake at 350F in the oven for one hour  *  Let it cool for 2 to 3 hours *  wrap in plastic and refrigerate or freeze until time to serve