Hazelnut-Raisin Corn Bread Recipe
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Hazelnut-Raisin Corn Bread

By: Robin Carmen  
"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!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 123 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 3/4 cup raisins
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 (14.75 ounce) can cream-style corn
  • 1/2 cup finely crushed hazelnuts

Directions

  1. Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add 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. x 2-in. loaf pans. Bake 350 degrees F 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2007 by Jenn 
This was a pretty good recipe. It didn't really taste like a cornbread since it does not use... MORE

 
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