HAZELNUT-RAISIN CORN BREAD

Hazelnut-Raisin Corn Bread image

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!

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (8 slices each).

Number Of Ingredients 10

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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

Steps:

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 : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 239mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.