Hazelnut-Raisin Corn Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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! Ingredients:
3/4 cup raisins |
1/2 cup boiling water |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
2-1/2 cups king arthur unbleached 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:
1. 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.
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 (8 slices each).
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