Hazelnut-Raisin Corn Bread
Prep: 20 min. Bake: 1 hour + cooling
2 loaves (8 slices each)
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!