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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!
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (8 slices each)

Ingredients

  • 3/4 cup raisins
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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 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 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 233 calories, 8g fat (4g saturated fat), 42mg cholesterol, 239mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

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