Hazelnut-Raisin Corn Bread
- 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
- 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 350u0b0 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.
raisins, boiling water, butter, sugar, eggs, flour, baking soda, salt, creamstyle corn, hazelnuts
Taken from www.tasteofhome.com/recipes/hazelnut-raisin-corn-bread/ (may not work)