Hazelnut-Raisin Corn Bread Recipe

Hazelnut-Raisin Corn Bread Recipe
Hazelnut-Raisin Corn Bread Recipe photo by Taste of Home
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Hazelnut-Raisin Corn Bread Recipe

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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!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 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 can (14-3/4 ounces) cream-style corn
  • 1/2 cup finely crushed hazelnuts

Directions

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.
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.
Originally published as Hazelnut-Raisin Corn Bread in Country Extra November 2004, p51

Nutritional Facts

1 each: 233 calories, 8g fat (4g saturated fat), 42mg cholesterol, 239mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 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 can (14-3/4 ounces) 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. 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.
Originally published as Hazelnut-Raisin Corn Bread in Country Extra November 2004, p51

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