Hazelnut-Raisin Corn Bread Recipe

  • 3/4 cup raisins
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 (14.75 ounce) can cream-style corn
  • 1/2 cup finely crushed hazelnuts
  1. Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
  2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.