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Hazelnut-Raisin Corn Bread

 Hazelnut-Raisin Corn Bread
I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!
16 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 3/4 cup raisins
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup finely crushed hazelnuts


  • Place the raisins in a small bowl; add boiling water. Cover and let
  • stand for 10 minutes; drain. Meanwhile, in a large bowl, cream
  • butter and sugar until light and fluffy. Beat in eggs. Combine the
  • flour, baking soda and salt; add to creamed mixture. Stir in the
  • corn, nuts and raisins.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake 350° 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. Yield: 2 loaves (8 slices each).
Nutritional Facts: 1 serving (1 each) equals 233 calories,

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Hazelnut-Raisin Corn Bread (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 42 mg cholesterol, 239 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.